📍 Where this dish comes from: Central Thailand (Ayutthaya) · Ayutthaya ruins
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Discover the history of this region →
Pla Chon (snakehead fish) is dried and smoked throughout Thailand’s central and northeastern regions, producing a deeply savoury ingredient perfect for breakfast salads. Our version uses smoked trout or salmon as an accessible alternative, tossed with toasted coconut, roasted shallots, lemongrass, kaffir lime, and fresh mint — a salad that wakes up every taste bud.
What You’ll Need
Servings: 2 servings
Calories: 295kcal
Ingredients
- 250 g hot-smoked trout or salmon flaked
- 3 shallots thinly sliced and dry-roasted
- 1 stalk lemongrass finely sliced
- 3 kaffir lime leaves finely sliced
- 1 handful fresh mint leaves
- 1 handful coriander leaves
- 2 tbsp roasted desiccated coconut
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tsp chili flakes
Instructions
- Dry-roast the shallot slices in a hot pan without oil until charred at the edges. Crush slightly.
- Combine lime juice, fish sauce, and chili flakes in a bowl.
- Add the flaked smoked fish, lemongrass, kaffir lime, and roasted shallots.
- Toss gently to combine.
- Fold in the mint, coriander, and toasted coconut.
- Taste for seasoning — it should be bright, salty, smoky, and herby.
- Serve immediately at room temperature.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 28g | Fat: 18g | Fiber: 1.5g
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Health Benefits
- Smoked fish provides the omega-3 fatty acids EPA and DHA, both important for heart and brain health.
- Fresh mint is traditionally used to ease digestion.
- Lemongrass is traditionally associated with calming and blood-pressure-supportive properties.