Yam Pla Too Noung
Ingredients
| 3 | Pla Too* (Thai Mackerel) | |
| 2 | Â lemon grass, finely sliced | |
| 3 | shallots, finely sliced | |
| 2 | Â tablespoons | shredded young ginger |
| ¼ | cup | mint leaves |
| 2 | Â tablespoons | lime juice |
| 10 | small chillies, finely chopped | |
| 1 | tablespoon | fish sauce |
| ¼ | teaspoon | castor sugar |
| 2 | tablespoons | cooking oil |
Bone Pla Too to make 2 pieces out of one fish. Heat the 10″x 10″ browning skillet at High (600-700 Watts) for 9 minutes. Pour in the cooking oil and heat for 2 minutes more. Line the meat side of the fish on the skillet, set for a while and turn the skin side down. Microwave, uncovered, at High for 1 minute. Use fork to shred the fish meat in the skillet. Season with other ingredients and spoon onto the serving dish. Garnish with mint leaves and lettuce leaves.
Pla Too is a kind of mackerel found in the gulf of slam. It grows within a year, swimming with the currents from the east side to the west and then up north along the shores until it reaches its full silver glory near the mouth of the Chao Phya River ready for us to eat around November.
Author: Kyren Abbot
Passionate about demystifying women's health, Kyren Abbot is a health contributor focused on holistic wellness. Through her writing, she aims to simplify complex health topics and empower women to thrive in every stage of life