Larb Kua Pla

Larb Kua Pla is a vibrant Thai salad that features fresh fish mixed with aromatic herbs and a zesty lime dressing. This dish is both refreshing and packed with flavor, perfect for a light meal or appetizer.

Ingredients

• Mackerel fillets - 200 grams
• Shallots - 2, finely sliced
• Fresh mint leaves - 30 grams, chopped
• Cilantro - 30 grams, chopped
• Thai bird's eye chilies - 2, finely chopped
• Lime juice - 3 tablespoons
• Fish sauce - 1 tablespoon
• Roasted rice powder - 1 tablespoon
• Cabbage leaves - 4, for serving
• Lettuce leaves - 4, for serving

Steps

1. Start by poaching the mackerel fillets in a pot of simmering water for about 10 minutes until cooked through. Remove from water and let cool.
2. Once cooled, flake the mackerel into bite-sized pieces and place in a mixing bowl.
3. Add the finely sliced shallots, chopped mint leaves, chopped cilantro, and chopped bird's eye chilies to the bowl with the mackerel.
4. In a separate small bowl, whisk together the lime juice, fish sauce, and roasted rice powder until well combined.
5. Pour the dressing over the mackerel mixture and gently toss everything together until evenly coated.
6. Taste and adjust seasoning, adding more lime juice or fish sauce if desired.
7. To serve, place the larb mixture in the center of a plate and arrange cabbage and lettuce leaves around it for scooping.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from mackerel, promoting heart health.
• Packed with fresh herbs and vegetables, providing essential vitamins and minerals.

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