Craving a quick, flavorful, and surprisingly addictive Thai snack? Look no further than Yam Pong Nai, a spicy canned fish salad that's ready in just five minutes! This vibrant dish bursts with the zesty punch of lime, the fiery kick of chilies, and the satisfying texture of perfectly seasoned fish. Forget complicated recipes and lengthy prep times; Yam Pong Nai is the ultimate shortcut to authentic Thai tastes, perfect for a weeknight treat or a surprising appetizer for guests. Its simplicity belies its complex flavor profile, a delicious dance of sweet, sour, spicy, and savory notes.
The key to this recipe lies in the careful balance of ingredients, each contributing to a harmonious whole. From the readily available canned fish to the easily sourced fresh herbs, Yam Pong Nai is as accessible as it is delicious. Ready to experience the magic of this five-minute wonder? Let's dive into the simple step-by-step process to create your own batch of this irresistible Thai delight.
Tools Needed
- knife
- cutting board
- bowl
Ingredients
- Canned fish
- Lemongrass
- Fresh chili
- Shallots
- Fish sauce
- Lime juice
- Sugar
- Coriander
Step-by-Step Instructions
Step 1. Prepare the aromatics
- Peel off the tough outer layer of the lemongrass, keeping only the tender inner part. Slice thinly.
- Slice the fresh chili thinly.
- Slice the shallots into thin pieces and chop them into smaller bits.
- Chop the coriander into small pieces.
Step 2. Combine ingredients
- Open the can of fish and pour it into a bowl.
- Add the sliced shallots, lemongrass, and fresh chili to the bowl.
Step 3. Season the salad
- Pour in lime juice and fish sauce.
Step 4. Mix and serve
- Mix everything well.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Serve with toasted bread instead of rice for a unique twist.
- You can spread butter on the toast for extra flavor.
- Garnish with chopped coriander.
Nutrition
- Calories: 150-250
- Fat: 5-10g
- Carbs: 5-15g
- Protein: 15-25g
FAQs
1. Can I use a different type of canned fish?
Yes! Sardines, mackerel, or tuna all work well. Just make sure the fish is drained well before adding it to the salad.
2. How can I adjust the spiciness?
Control the heat by adjusting the amount of chili. Start with less and add more to your liking. You can also use milder chilies or remove the seeds for a less intense flavor.
So there you have it – a quick, easy, and incredibly flavorful Spicy Canned Fish Salad (Yam Pong Nai) ready in just minutes! This recipe is perfect for a busy weeknight or a last-minute appetizer, proving that delicious doesn't have to be difficult. Enjoy this taste of Thailand whenever the craving strikes!