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Yam Plaa Yaang (Sour, hot fish salad)


  • Cook the lightly oiled fish on both sides on a preheated, lightly oiled ridged grill (or BBQ), skin side down first, squeezing lime juice over as you do so. Then flake.
  • To make the dressing, combine the chillies, fish sauce, 4 tbsp fresh lime juice and sugar. Taste for seasoning.
  • In a larger bowl, gently toss the shallots, spring onions, galangal, lemongrass, kaffir lime leaves, coriander, mint and flaked fish with the dressing to taste.
  • Serve in individual bowls with a little more dressing sprinkled over.


  • 4 x 180 gm firm fish fillets, eg. snapper, harpuka, etc.
  • cooking oil spray
  • 3-4 limes
  • 4-5 bird's eye chillies, finely sliced
  • 2 tbsp Asian fish sauce
  • ½ tspn white sugar
  • 4 red shallots, sliced
  • 2-3 spring (green) onions, shredded
  • a knob of galangal (or ginger), grated or finely sliced
  • 1-2 lemongrass stalks, white part only, smashed & finely sliced
  • 6 kaffir lime leaves, shredded
  • ½ cup each coriander & mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm