Craving a vibrant and flavorful Thai dish that's both refreshing and surprisingly easy to make? Look no further than Yum Pla Wan, a sweet and spicy fish salad brimming with fresh herbs and a delightful tang. This beloved Thai street food favorite is a perfect appetizer or light meal, boasting a complex balance of sweet, sour, salty, and spicy notes that will tantalize your taste buds. Imagine tender, flaky fish tossed in a fragrant dressing, punctuated by the crunch of peanuts and the aromatic zest of lime. It's a culinary adventure waiting to happen.
This recipe unlocks the secrets to creating an authentic Yum Pla Wan experience in your own kitchen. We'll guide you through each step, from preparing the fish to expertly balancing the flavors of the dressing. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions and create this incredible Thai sweet fish salad together!
Tools Needed
- knife
- frying pan
Ingredients
- Sour Mango
- Shallots
- Chinese Celery
- Chili Peppers (red Jinda or bird's eye)
- Sweet Fish
- Sesame Seeds (optional)
- Fish Sauce
- Sugar or Palm Sugar
- Seasoning Powder
- MSG (optional)
- Lemon Juice
- Water: 2 cups (approx)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Slice the sour mango thinly and cut into small pieces.
- Slice the shallots.
- Prepare the Chinese celery (no need to cut into sections).
- Chop chili peppers into small pieces.
- Wash and pat dry the sweet fish. Fry until crispy and yellow, reducing heat to medium.
Step 2. Fry the Fish
- Wash and pat dry the sweet fish. Fry until crispy and yellow, reducing heat to medium.
- Set aside the fried sweet fish to cool and drain excess oil.
Step 3. Make the Dressing and Combine
- Combine sliced chilies, sugar/palm sugar, fish sauce, seasoning powder, MSG (optional), lemon juice, and water. Adjust taste as needed.
- Add the mango, shallots, celery, and fried sweet fish to the dressing.
- Mix all ingredients thoroughly.
Step 4. Serve
- Serve and enjoy!
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- If mangoes are hard, slice them carefully.
- Use shallots if available; they add a nice flavor.
- Adjust the amount of chili peppers to your preferred spice level.
- The type of sweet fish isn't crucial; ordinary sweet fish works well.
- Cut the sweet fish into smaller pieces before frying for better flavor in the salad.
- Let the fried fish cool completely before mixing to prevent the salad from becoming soggy.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 20-30g
- Protein: 15-20g
FAQs
1. Can I use a different type of fish for Yum Pla Wan?
Yes! Firm, white fish like cod, snapper, or tilapia work well. Avoid oily fish.
2. How long can I store leftover Yum Pla Wan?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely.
3. What can I substitute if I don't have fish sauce?
Soy sauce can be used as a substitute, but it won't provide the exact same umami flavor. Start with a smaller amount and adjust to taste.
Enjoy your homemade Yum Pla Wan! This vibrant Thai salad is perfect for a light lunch, a flavorful appetizer, or a unique addition to your next gathering. We hope you savor every delicious bite of this sweet, spicy, and unforgettable dish.