Spicy Canned Fish Salad
Spicy Canned Fish Salad is a quick and flavourful dish made with canned fish, fresh herbs, vegetables, chillies, and a tangy lime dressing. It is spicy, sour, slightly sweet, and savoury perfect with steamed rice, toasted bread, or crisp lettuce leaves.
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 2–3
Ingredients
For the Salad
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1 can fish in tomato sauce, oil, or brine, approximately 155–200 g
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½ small red onion, thinly sliced
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1 small tomato, cut into wedges
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½ cucumber, thinly sliced, optional
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1 stalk lemongrass, very thinly sliced, optional
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1 spring onion, chopped
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2 tablespoons fresh coriander, chopped
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1 tablespoon fresh mint leaves, optional
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1–3 Thai bird’s-eye chillies, finely chopped
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1 small celery stalk, thinly sliced, optional
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Lettuce leaves for serving, optional
For the Spicy Lime Dressing
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2 tablespoons fresh lime juice
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1 tablespoon fish sauce
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1–2 teaspoons palm sugar or brown sugar
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1 clove garlic, finely grated or crushed
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1 teaspoon Thai chilli paste, optional
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1 tablespoon sauce or liquid from the canned fish
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1 tablespoon warm water, only if needed
Instructions
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Prepare the canned fish.
Open the can and carefully drain some of the liquid. Keep approximately 1 tablespoon of the sauce or liquid for the dressing. -
Arrange the fish.
Place the canned fish in a mixing bowl or serving dish. Gently separate it into large pieces, but do not mash it completely. -
Prepare the vegetables.
Add the sliced red onion, tomato, cucumber, lemongrass, spring onion, coriander, mint, chillies, and celery, if using, to a separate bowl. -
Make the dressing.
Combine the lime juice, fish sauce, sugar, garlic, Thai chilli paste, and reserved canned-fish liquid in a small bowl. -
Dissolve the sugar.
Stir until the sugar has completely dissolved. Add a little warm water only when the dressing is too strong or thick. -
Check the flavour.
Taste the dressing. It should be spicy, sour, salty, and slightly sweet. Adjust with more lime juice, fish sauce, sugar, or chilli as needed. -
Dress the vegetables.
Pour the dressing over the prepared vegetables and herbs. Toss gently until everything is evenly coated. -
Add the canned fish.
Add the fish pieces and gently fold them into the salad. Avoid mixing too strongly, as the fish can break apart. -
Rest briefly.
Leave the salad for approximately 3–5 minutes so the flavours can combine. -
Serve.
Transfer to a serving plate and garnish with extra coriander, mint, lime wedges, or sliced chillies.
Serving Suggestions
Serve the Spicy Canned Fish Salad with:
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Steamed jasmine rice
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Rice porridge
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Toasted bread
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Crackers
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Lettuce leaves
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Boiled eggs
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Fresh vegetables
Kift’s Tips
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Canned mackerel, sardines, tuna, or salmon can be used.
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Fish in tomato sauce gives the salad a richer and slightly sweeter flavour.
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Drain most of the oil when using fish packed in oil.
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Adjust the number of chillies according to your preferred spice level.
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Slice the lemongrass very thinly so it is easy to eat.
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Celery is optional many Thai-style versions are made without it.
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Add the fish last and fold it in gently so the pieces remain intact.
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Use freshly squeezed lime juice for the best flavour.
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Taste the canned fish before adding extra fish sauce because some brands are already salty.
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Serve the salad immediately for the freshest texture.
Storage Instructions
Spicy Canned Fish Salad is best enjoyed immediately after preparation.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
The vegetables may release water and become softer during storage.
For the best results, keep the dressing, vegetables, and canned fish separate and combine them shortly before serving.
Freezing is not recommended.
Watch the Recipe Video
See how Kift makes this fresh and spicy Spicy Canned Fish Salad step by step:
YouTube:https://www.youtube.com/shorts/d2Cft4xpALQ
Cook With Kift — Bringing delicious homemade flavours to your kitchen.