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–+ servings

Smoked Fish Salad Yam Pla Chon

Intensely flavoured shredded smoked fish, tossed with roasted shallots, lemongrass, fresh herbs, and a punchy lime dressing.
Print Recipe
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: Thai
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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