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Canned Fish Salad

Canned Sardine in Tomato Sauce is one of the beloved household essentials in Thailand. When I was a kid, though my mom cooked it so simple and so often, the dishes she delivered had never failed to be so wonderful. Back then, in rainy season, when the farmers worked to nurture the rice plants in the fields, canned fish were packed along with the humblest ingredients for lunch. We poured the whole can on a plate. The fish are tender and fragile. The bones melted in tomato sauce. Sometime we have it without reheating it. Roasted chili flakes, onion leaves, mint leaves, fresh coriander leaves, a splash of lime juice and fish sauce are added. It’s amazing how the dish turn into something fresh and robust.

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My mom made this dish lunch today. This simple dish, Canned Fish Salad, just like how we used to do it in the farm.

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In a minute, she dressed canned sardines with beautiful fresh ingredients.

And it was gorgeous. We had it with sticky rice.

Canned Fish Salad

Canned Fish Salad 4


1 can of sardines in tomato sauce

1 tbsp chopped shallots

1 tbsp fresh mints leaves

1 tbsp chopped fresh coriander

1 tbsp chopped spring onion

1 tsp chili flakes

Juice of half a lime

Fish sauce to taste


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Pour the sardines and its sauce on the plate. Microwave for 30 seconds and let it cool down a bit.

Add all fresh ingredients and sprinkle chili flakes on top.

Season with lime juice and fish sauce.

Serve with some rice.

Canned Fish Salad 7


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