ส้มตำปลาทู

Origin

Som tam pla thu is a southern Thai traditional dish that originated from replacing canned tuna or squid in classic som tam with fresh mackerel. Particularly in coastal areas, locals use freshly caught mackerel to make this salad, adding flavor diversity and reducing waste of natural resources.

Characteristics and Flavor

Som tam pla thu has the texture of a spicy-sour salad similar to regular som tam, but features a distinctive aroma from fresh mackerel stir-fried with garlic and chili. The taste stands out with tanginess from lime, spiciness from chili, sweetness from palm sugar, and saltiness from fish sauce. As you chew, you enjoy tender, soft mackerel flesh blended with the crunch of green papaya and yard-long beans.

Ingredients

Fresh mackerel 1 fish, shredded green papaya, sliced yard-long beans, bird’s eye chilies, garlic, lime, fish sauce, palm sugar, roasted peanuts, kaffir lime leaves

How to Serve

Stir-fry the mackerel with garlic and chilies until cooked, then transfer into a mortar along with shredded papaya and other vegetables. Pound thoroughly until well combined. Sprinkle with roasted peanuts and serve with steaming sticky rice or white rice. Enjoy immediately after preparation to experience the freshest flavors.

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