Yum Pla tu (Mackerel Salad with Lemongrass and Pomelo)
Yum Pla tu (Mackerel Salad with Lemongrass and Pomelo)
Try this quick and easy seafood recipe by Max Wittawat from Home Cooked: Thailand
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 2 whole Spotted Mackerels
  • 2 tablespoons freshly squeezed Lime juice
  • 2 tablespoons Fish sauce
  • 1 tablespoon Palm Sugar
  • 5 stalks fresh Lemongrass
  • 5 pieces Thai small Shallot
  • 5 pieces red Thai Bird's Eye Chilli
  • 2 pieces Kaffir Lime Leaves
  • 2 segments Pomelo
  • ½ cup Mint leaves, loosely packed
  • ¼ cup Coriander leaves, loosely packed
  1. Shallow fry mackerels until perfectly cooked. Then fillet the fish and cut into big pieces
  2. To make dressing, in a mixing bowl, mix lime juice, fish sauce and palm sugar together. Set aside
  3. Thinly slice lemongrass, shallot, chilli and kaffir lime
  4. Pull pomelo into big chunk
  5. Lightly toss mint leaves, coriander leaves, lemongrass, shallot, chilli, pomelo, grilled mackerel and dressing together
  6. Transfer salad in to serving plate

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