Ingredients

  • 1 portion
  • 150 g dried snakehead fish (ready made from stall/market)

  • 200 g shallots (peeled and thinly sliced)

  • 5 tbsp sugar

  • 100 ml vegetable oil

  • 300 g juntara watermelon (refrigerated for 2 hrs)

  • salt (added to your preference)

Pla Haeng Tang Mo (Watermelon with Dried Fish)

Pla Haeng Tang Mo (Watermelon with Dried Fish)

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This traditional Royal appetizer is simple to make by sprinkling dried fish and fried shallots toppings over freshly cut red watermelon pieces. Sweet, juicy and very refreshing!
  • Easy
  • 40 min
  • 30 min
  • 10 min
  • 3 steps
  • 6 Ingredients
  • Easy
  • 3 steps
  • 6 Ingredients
  • 40 min
  • 30 min
  • 10 min

Directions

  1. Fry the shallots

    • Heat the vegetable oil in a frying pan over medium heat.

    • Once the oil starts to heat, fry the sliced shallots, stirring continually to avoid burning.

    • When the shallots turn yellow, remove from the pan, use a sieve to filter out the oil and set aside the shallots and oil to cool separately.



  2. Prepare the dried snakehead fish meat

    • Place the dried snakehead fish in an oven at 160 degrees C for approx. 20 minutes, or grill on the stove over low heat
    • Remove all the bones from the dried fish and peel off the fish skin. 
    • Use a fork to tear and mash the fish meat into small pieces.
    • Pound the fish meat using a stone mortar to make it finer.

    In the event that readymade dried snakehead fish is unavailable, you may also use dried snakehead fish powder.

    Prepare the dried snakehead fish meat


  3. Prepare the watermelon

    • Remove the watermelon from the refrigerator, cut it in half and dice into 1-inch pieces without the skin.

    Remove the watermelon pips for a nicer appearance.

    Use Jintara watermelon as it has a nice texture.

    You can use other varieties of watermelon instead of Jintara.



Arrange and Serve

  • Arrange beautifully and sprinkle on the shallots and dried fish.

  • Serve

Sprinkle the dried fish only upon serving or eating. Leaving the dried fish on the watermelon for too long will leave an unappetizing appearance.

Arrange and Serve
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    Ingredients
    • 1 portion
    • 150 g dried snakehead fish (ready made from stall/market)

    • 200 g shallots (peeled and thinly sliced)

    • 5 tbsp sugar

    • 100 ml vegetable oil

    • 300 g juntara watermelon (refrigerated for 2 hrs)

    • salt (added to your preference)

    Nutrition
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