Survivor's Plah Kapoong (Fish in a Can) Thai Salad Recipe
The seas are rough, you can not go fishing. You're tired of eating salted dried fish (plah kem). What's an islander to do? In 2 words: canned sardines. This easy dish might convert you into a sardine lover - besides, it's good for you!
- 1 (5.5oz) can of sardines or mackerel in tomato sauce (with or without chilies added)
- 1 stalk fresh lemon grass
- 1/2 fresh lime
- 5-10 fresh Thai chilies peppers (prik kee noo)
- 1-2 shallots, thinly sliced
Open can of fish with a can opener or use a heavy cleaver if you are in the jungle and feel confident. Pour into a small bowl or polished coconut shell. Slice lemon grass cross-wise as thinly as possible (sharp knives are very important in Thai cooking). Add to the fish. Squeeze juice of the lime over the fish. Slice peppers cross-wise, about 1mm across. Add to fish. Mix. Serve with steamed jasmine rice. Round out the meal with fresh leaves like lettuce, cabbage (steamed or raw) or herbs like cilantro.
Health Benefits of Thai Food
Sardines in a can are rated as an 'excellent source' of omega-3's. Omega-3's make platelets in the blood less likely to stick together and may reduce inflammatory processes in the blood vessels and elsewhere. Thus they reduce blood clotting, thereby lessening the chance of a fatal heart attack. Health Canada, the Canadian counterpart of the FDA, recommends 1-1.5 grams a day of omega-3. Three ounces of sardines in a can contain 1.4 grams of omega-3 (source:Wellness Newsletter, April 2001, University of California, Berkeley).
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Recipe Copyright © 1999 Temple of Thai; Image © 2010 Patthama Vattanarung/123RF.com