ปลาอย่างมัลล์ขาเซ็ต

Origin

This dish originates from southern Thailand, particularly in coastal areas such as Surat Thani and Nakhon Si Thammarat. Locals use fresh local fish like grouper or shark, grilling them over wood charcoal and serving them with pickled green cabbage and coriander to add crispness and a distinctive aroma. This traditional home-style dish reflects the lifestyle of fishermen who make the most of locally available ingredients.

Characteristics and Flavor

The grilled fish has a crispy outer layer and tender, juicy interior, infused with a fragrant smoky aroma from the charcoal. The pickled green cabbage offers a tangy, slightly sweet, and subtly salty taste that complements the natural sweetness of the fish. A touch of finely ground black pepper adds a refreshing spiciness.

Ingredients

Fresh grouper, pickled green cabbage, black pepper, fish sauce, lime juice, white sugar, coriander leaves, vegetable oil

How to Eat

Serve the fish while still hot, accompanied by pickled vegetables and dipping sauce. Use your hands to tear the fish apart and eat it with the pickled vegetables, or use a spoon and fork. Consume immediately after cooking to fully enjoy the flavors—crispy on the outside, soft and juicy on the inside.

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