25min 4 ppl
Yum Pla Yang (Grilled Fish Salad)
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
130 kcalper person
Protein 21g
Carbs 6g
Fats 2g
About this dish
Charred grilled white fish flaked and tossed with shallots and herbs in a hot-and-sour lime dressing, a classic Thai grilled fish salad.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced3 clove
- Bird's Eye Chilliesfinely chopped3
- Thai shallotsthinly sliced3
- Spring onionssliced2
- Mint leaves15 leaves
- Corianderleaves picked1
Fish & Seafood
- White fish fillets400 g
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the shallots thinly, mince the garlic, finely chop the chillies, and pick the mint and coriander leaves.
Approx. 8 minutes
2
Whisk together the lime juice, fish sauce, palm sugar, garlic and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Pat the fish fillets dry with kitchen paper and season with a little salt.
Approx. 2 minutes
4
Heat a griddle pan until very hot and grill the fish for 3 minutes per side, until the flesh flakes easily and a meat thermometer reads at least 63°C.
Approx. 6 minutes
5
Transfer the fish to a board and flake into large pieces.
Approx. 3 minutes
6
Add the flaked fish, shallots and spring onions to the dressing and toss gently to combine.
Approx. 3 minutes
7
Scatter over the mint and coriander and serve immediately.
Approx. 2 minutes
