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Recipe Information
Thai Spicy Canned Fish Salad
Cultural Context
Originating from Thailand, this salad embodies the vibrant flavors of Thai cuisine, combining spicy, sour, and savory elements. Traditionally enjoyed as a refreshing dish, it makes use of readily available canned fish, making it a convenient option for busy weeknights. Today, it is popular not only in Thailand but also in various Southeast Asian countries, often adapted with local ingredients.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salt
Soy sauce provides umami flavor while reducing sodium.
canned fish
🥗Healthier: fresh fish
💰Cheaper: tuna
Fresh fish is healthier but canned tuna is a budget-friendly alternative.
Open the canned sardine in tomato sauce and drain excess liquid.
In a large bowl, combine lime juice, fish sauce, and sugar.
Add chili powder to the dressing and mix well.
Chop shallot, lemongrass, and chili pepper.
Add chopped vegetables to the bowl with the dressing.
Add boiled Konjac Sensan noodles to the bowl and gently mix.
Flake the canned sardine into the bowl and gently mix.
Taste and adjust seasoning as needed.
Chop kaffir lime leaves and culantro and fold them into the salad.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
Other Takes on Fish
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