ปลาย่างมัลล์ขา

Origin

Pla yang mah kha is a traditional Southern Thai dish, particularly from Nakhon Si Thammarat and Surat Thani provinces. This dish originated from local ingredients such as tuna or mackerel, abundant in the Andaman Sea, grilled over aromatic wood to impart a distinctive fragrance.

Characteristics and Flavor

Pla yang mah kha features tender, flaky fish flesh with a slightly crispy outer layer from grilling. The aroma of charred wood blends harmoniously with the fresh scent of mah kha (white cabbage), tossed in a tangy, spicy, and slightly sweet dressing made with fish sauce, lime juice, and sugar. The overall flavor is rich, balanced, and boldly spicy.

Ingredients

Tuna or mackerel, mah kha (white cabbage), garlic, bird’s eye chilies, fish sauce, lime juice, granulated sugar, kaffir lime leaves, vegetable oil, grilling wood

Serving Method

Serve hot with fresh vegetables like green beans or coriander. Use a spoon to mix the grilled fish with the mah kha salad thoroughly, then dip into the spicy-sour dressing for extra flavor.

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