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Asia Downunder


Yum Pla Yang (Grilled Fish with Spicy Salad)


150gm Salmon Fillet (with skin on)
150gm Terakihi Fillet
1/4 Green Apple, sliced 
1/2 Small Red Onion, sliced
1 Tbsp Spring Onion, chopped
1 Tbsp Coriander
1 tsp Chopped Red Chilli
1 Tbsp Fish Sauce
1 Tbsp Lemon Juice
1 Tbsp Coconut Cream
1/3 tsp Seasoning
1 Tbsp Crushed Roasted Peanuts
1/2 Red or Green Capsicum, finely shredded

Cooking Instructions:

Grill the salmon and terakihi fillet until just cooked.
Into a bowl, put the red onion, spring onion, coriander, green apple, fresh red chilli, fish sauce, lemon juice, and coconut cream, mix everything together until well blended. Transfer this to a small serving bowl, and sprinkle over some roast peanuts.
Put the grilled salmon and terakihi on a plate, garnish with finely shred capsicum.
Serve with the fresh salad on the side.