Spicy and Sour Grilled Fish Salad – Yam Plaa Yaang


I had quite abit of leftover fish after theSalt Bake Fish I made yesterday. So I’m going to use the balance fish to prepare this dish.

You may adjust the ingredients according to what your palette prefers. This dish is a combination of sour, spicy, herbs etc. Its refreshing and you can have it on its own or with rice.

Ingredients: Serves 4
400g firm white fish (Im using Sea bass in this recipe)
2 lemon grass stalk, white part only, finely chopped
2 shallots, finely sliced
1 inch ginger, finely chopped
1 spring onion(scallions), finely sliced
5 kaffir leaves, finely sliced
1 cup mint leaves
5 tablespoons lime juice
1 tablespoon fish sauce
4-5 bird’s eye chillies, finely sliced

Method:
1. Grill the fish for about 20mins on each side or until fish is cooked and light brown. 

2. Use your hands to remove the fish heads, backbone and other bones. Break all the fish into bite sized chunks and put them in a bowl

3. Add the lemongrass, shallots, spring onions, ginger, kaffir leaves, mint leaves, lim juice, fish sauce and chillies to the fish. Mix well, taste and adjust seasonings if necessary.

4. Serve.

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