Name: Yum Pla Tuu (Spicy Mackerel Salad)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 2.5 cm knob ginger, peeled and grated; 5 lettuce leaves; freshly ground black pepper, to taste; 3 tablespoons lemon juice; ½ green apple; cooking oil for frying; 3 tablespoons chopped peanuts; 4 green chillies, lightly crushed; 1 tablespoon grated lemon zest; 4 red chillies, lightly crushed; 4–5 shallots, peeled and chopped; salt, to taste; a handful of coriander leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

Being cheap and easily available, mackerel is a preferred fish of choice in many Thai fish dishes. Much of the mackerel in Bangkok hails from the south-western Samut Songkhram province, a place that loves its mackerel so much that there is even a festival to commemorate it. An oily fish, the mackerel lends its flavour to the accompanying salad ingredients, which means seasoning can be kept to a minimum. Enjoy this popular street food dish as a light lunch.