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Fish and Seafood

Recipes

Beansprouts Spicy Salad
[Yam Thua Ngawk]
1 cup beansprouts ½ cup soy beansprouts 100 grams Chinese beansprouts 2 large claw river prawns ¼ cup mint leaves 2 teaspoons butter Dressing 2 tablespoons finely sliced hot chilies 5
Cod Salad
2 x 200 g/ 7 oz cooked cod fillets 4 tbsp mayonnaise 2 tbsp capers
Crispy Vegetable Spicy Salad
[Yam Bai Cha Phluu Thawt Krawp]
20 pepper (wild) leaves 200 grams prawns 6 boiled quail eggs ¾ cup tempura flour 1-1 ½ cups slaked lime water 4 cups vegetable oil, for deep-frying Dressing 1 tbsp finely sliced hot
Crispy Water Convolvulus Spicy Salad
[Yam Phak Bung Thawt Krawp]
200 grams Water Convolvulus 100 grams tiger prawns 1 egg, lightly beaten 1 tablespoon crisp-fried shallot ¾ cup tempura flour ¼ teaspoon salt ¾ cup very cold water 4 cups vegetable oil for
Five-Of-A-Kind Spicy Salad
[Yam Haa Sahai]
10 pieces pork crackling 1 cup crispy pork belly, cut into bite-size pieces 200 grams tiger prawns 2 squid 6 fried fish maw ½ cup shredded green mango ½ cup fried cashew nuts 2 tbsp
Herbal Spicy Salad With Fried Fish
[Yam Plaa Thawt Samun Phrai]
1 sole, about 400 grams ¼ cup wheat flour 4 cups vegetable oil for deep-frying Dressing 1 tbsp finely sliced hot chilies 3 tbsp green peppercorns ¼ cup mint leaves, coarsely chopped 1
Herbal Spicy Salad
[Yam Samun Phrai]
200 grams red snapper ¼ cup dried shrimps ¼ cup young ginger, finely sliced ¼ cup fried dried hot chili 3 tbsp shallot, finely sliced 10 kaffir lime leaves, sliced roughly and fried 2 tbsp
Lemongrass Spicy Salad
[Yam Takhrai]
5 lemongrass ¼ cup sauté minced pork 3 tbsp fried dried shrimps ¼ cup fried cashew nuts Dressing 1 ½ tbsp finely sliced hot chili 2 tbsp finely sliced shallot 2 tsp sugar 2 tbsp fish
Mediterranean Squid, Scallop And Crab Salad
5 tablespoons olive oil 5 shallots, chopped 4 tomatoes, skinned, seeded and chopped 150 ml/5 fl oz white wine 5-6 fresh basil leaves, chopped, plus extra to garnish Salt and pepper Vegetable
Melon and Crab Salad
450g/1 lb fresh crabmeat 120ml/4 fl oz/ ½ cup mayonnaise 45ml/3 tbsp soured cream or natural yogurt 30ml/2 tbsp olive oil 30ml/2 tbsp lemon or lime juice 2-3 spring onions, finely clopped
Mimosa Tip Spicy Salad
[Yam Krathin]
2 cups mimosa tips ½ cup cooked minced chicken breast 5 boiled prawns, cut into pieces 1 tbsp sliced hot chili 3 tbsp crisp-fried sliced shallot 3 tbsp roasted peanuts Dressing 1 tbsp
Oyster Spicy Salad
[Yam Hawy Naang Rom]
300 grams fresh oyster 2 bunches mimosa tip ½ cup sliced shallots 1 cup vegetable oil Dressing 35 hot chilies 1 tbsp chopped coriander roots 1 bulb small Thai garlic 1 tsp salt 1 tsp
Pomelo Salad
For the dressing 3ml/2 tbsp fish sauce 15ml/1 tbsp sugar 30ml/2 tbsp lime juice For the salad 30ml/2 tbsp vegetable oil 4 shallots, finely sliced 2 garlic cloves, finely sliced 1
Prawn And Artichoke Salad
1 garlic clove 10ml/2 tsp Dijon mustard 60ml/4 tbsp red wine vinegar 150ml/ ¼ pint/ ¾ cup olive oil 45ml/3 tbsp shredded fresh basil leaves or 30ml/2 tbsp finely chopped fresh parsley 1 red
Prawn And Tuna Salad
115g/4oz cooked peeled prawns 1 garlic clove, crushed 7.5ml/ ½ tbsp vegetable oil 2 eggs, hard-boiled 1 yellow plantain, halved a few lettuce leaves 2 tomatoes 1 red pepper 1 avocado Juice
Salade Mouclade
60ml/4 tbsp olive oil 1 onion, finely chopped 350g/12oz/1 ¾ cups Puy or green lentils, soaked for 2 hours 900ml/1 ½ pints/3 ¾ cups vegetable stock 1.75kg/4-4 ½ lb fresh mussels in their
Seafood Salad With Fragrant Herbs
250ml/8fl oz/1 cup fish stock or wafer 350g/12oz squid, cleaned and cut into rings 12 uncooked king prawns, shelled 12 scallops 5og/2oz bean thread noodles, soaked in warm water for 30 minutes
Seafood Spicy Salad
[Yam Thaleh]
200 grams prawns 300 grams mussels 3 squid 200 grams crab claws 1 onion, cut into wedges 1 celery, cut into short lengths Dressing 15 finely sliced hot chilies 1 tablespoon sugar 3
Smoked Salmon And Whitebait Salad
500 g/ 1 lb 2 oz cooked whitebait 300 g/ 10 oz smoked salmon, finely sliced 3 fl oz olive oil Juice of ½ a lemon Salt 2 heads chicory, finely sliced 2 tablespoons chopped fresh herbs, e.g.
Smoked Trout Salad
1 oak leaf or other red lettuce 225g/8oz small tomatoes, cut into thin wedges ½ cucumber, peeled and thinly sliced 4 smoked trout fillets, about 200g/7oz each, skinned and flaked For the
Soft Coconut Shell Spicy Salad
[Yam Meng Maphrao]
2 soft coconut shells ½ cup pork belly, boiled and cut into slices 100 grams prawns, shelled and par-boiled ½ cup mint leaves Dressing 10 hot chilies 1 tsp sugar 3 tbsp fish sauce 3
Thai Lobster Salad
2 cooked lobsters, about 600 g/1 ¼ lb each Frisee, lambs' lettuce and radicchio 1-2 tablespoons light vinaigrette Dressing 5 cm/2 inch piece of fresh ginger, sliced 200 ml/7 fl oz tinned
Tuna Spicy Salad
[Yam Plaa Tuna]
1 cup tuna in vegetable oil 7 cherry tomatoes 1 small head iceberg lettuce ¼ cup sliced shallot ½ cup lemongrass, sliced diagonally ¼ cup mint leaves Dressing 5 finely sliced hot
Turin Salad
700 g/ ½ lb button mushrooms, finely sliced 60 g/ 2 oz parsley, chopped 6 anchovy fillets, soaked and chopped 2 egg yolks, beaten 1 garlic clove Squeeze of lemon
Warm Salmon Salad
450g/1lb salmon fillet, skinned 30ml/2 tbsp sesame oil Grated rind of ½ orange Juice of 1 orange 5ml/1 tsp Dijon mustard 5ml/1 tbsp chopped fresh tarragon 45ml/3 tbsp groundnut oil