Spicy Morning Glory Salad with Mackerel & Coconut Milk

Updated at: 15/06/2025

Yam Pak Bung Pla Too, or Spicy Stir-fried Morning Glory with Mackerel, is a vibrant and flavourful Thai dish that perfectly balances the crisp bitterness of morning glory with the rich, savory notes of mackerel and a fiery kick of chili. This simple yet satisfying recipe is a testament to the magic of Thai cuisine, showcasing how a handful of fresh ingredients can transform into a culinary masterpiece. The combination of textures—the tender morning glory, the flaky mackerel, and the satisfying crunch of toasted peanuts—creates a delightful symphony in your mouth.

This seemingly humble dish is surprisingly complex in its flavour profile, a testament to the art of Thai seasoning. From the fragrant garlic and chilies to the subtle sweetness of fish sauce and lime juice, every element plays a crucial role in achieving the perfect balance. Ready to dive into the deliciousness? Let's explore the step-by-step instructions to create your own unforgettable Yam Pak Bung Pla Too.

Tools Needed

  • knife
  • cutting board
  • frying pan
  • bowl
  • pot

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Ingredients

  • Cut the morning glory into bite-sized pieces. Remove any old or rotten leaves. Use young stems for a crispier texture.
  • Soak the morning glory in water for 5-10 minutes to prevent discoloration.
  • Slice the shallots and red chilies. Use half of the red chilies for frying and the other half for adding to the dressing.
Cut the morning glory into bite-sized pieces. Remove any old or rotten leaves. Use young stems for a crispier texture.Soak the morning glory in water for 5-10 minutes to prevent discoloration.Slice the shallots and red chilies. Use half of the red chilies for frying and the other half for adding to the dressing.
Prepare the Ingredients

Step 2. Cook the Proteins and Vegetables

  • Fry the shallots until fragrant and golden yellow. Remove and set aside to drain.
  • Fry the mackerel until cooked through. Remove and set aside to drain.
  • Blanch the morning glory in boiling water until cooked, then immediately transfer to cold water to stop the cooking process.
Fry the shallots until fragrant and golden yellow. Remove and set aside to drain.Fry the mackerel until cooked through. Remove and set aside to drain.Blanch the morning glory in boiling water until cooked, then immediately transfer to cold water to stop the cooking process.
Cook the Proteins and Vegetables

Step 3. Make the Coconut Milk Dressing

  • Heat coconut milk until hot. Simmer until thickened. Let it cool.
  • Season the cooled coconut milk with sugar, MSG, fish sauce, and lime juice to taste.
  • Add chopped chilies and shallots to the dressing.
  • Add the pounded or roughly chopped mackerel to the dressing. Mix well.
Prepare the coconut milk dressing: Heat coconut milk until hot. Simmer until thickened. Let it cool.Season the cooled coconut milk with sugar, MSG, fish sauce, and lime juice to taste.Add chopped chilies and shallots to the dressing.Add the pounded or roughly chopped mackerel to the dressing. Mix well.
Make the Coconut Milk Dressing

Step 4. Assemble and Serve

  • Combine the blanched morning glory, mackerel, and dressing. Mix gently to combine.
  • Serve immediately.
Combine the blanched morning glory, mackerel, and dressing. Mix gently to combine.Serve immediately.
Assemble and Serve

Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe

Tips

  • Use young morning glory stems for a crispier salad.
  • Soaking the morning glory prevents it from turning black.
  • Adjust the amount of chili peppers to your preferred spice level.
  • Don't overcook the morning glory.
  • Store leftover coconut milk dressing in the refrigerator to prevent spoilage.
  • Coconut sugar or palm sugar can be used instead of granulated sugar.

Nutrition

  • N/A

FAQs

1. Can I substitute the mackerel?

Yes! Other firm, white fish like cod or snapper would work well. Even canned tuna, drained, could be a good alternative.

2. How can I adjust the spiciness?

Control the heat by adjusting the amount of chilies used. Start with fewer chilies and add more to taste. You can also remove the seeds for less heat.


This Spicy Morning Glory Salad with Mackerel and Coconut Milk is a delightful and refreshing dish perfect for a light lunch or a vibrant side. The unique combination of flavors and textures is sure to impress, offering a taste of authentic Thai cuisine in your own kitchen. Enjoy the satisfying crunch and spicy kick of this unforgettable salad!