Spicy Thai Fish Salad — Koi Pla
An Isaan cooked-fish koi salad of poached white fish flaked into a fiery dressing of toasted rice powder, lime, fish sauce, chilli flakes, shallot, sawtooth coriander, and mint, plated with sticky rice and raw vegetables.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 40g glutinous rice in a dry pan over medium heat 5–6 minutes until deep amber, cool, then pound coarsely to rough powder. Thinly slice 120g shallots. Slice 2 lemongrass stalks thin. Roughly chop sawtooth coriander, spring onion, and mint. Have 300g cooked sticky rice and 200g raw vegetable wedges ready.
Boil
Bring 800ml water with 2 tsp salt to rolling boil over high heat. Lower fish fillets gently in, reduce to bare simmer 6–7 minutes until flesh turns opaque and flakes cleanly with a fork.
Build 1
Lift fish onto a plate, flake into rough 2cm chunks with a fork keeping pieces tender. Tip into a wide bowl with fish sauce, lime juice, palm sugar, and chilli flakes; toss 30 seconds until evenly coated.
Build 2
Fold in shallot, sawtooth coriander, spring onion, mint, and lemongrass off the heat 30 seconds until herbs are just bruised but still bright green and aromatic throughout.
Finish and plate
Add half the toasted rice powder and toss until the salad is dry and clinging. Taste for sour-salty-spicy balance. Divide between two wide bowls alongside sticky rice and vegetable wedges, scatter extra rice powder over the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.