Miang Pla Too (vegetables, noodles and fried mackerel)

Today a fish dish: Miang Pla Too (vegetables, noodles and fried mackerel) เมี่ยง ปลา ทู “Miang Pla Too” is a traditional Thai dish that is a beautiful example of Thai cuisine in both its simplicity and its rich flavors. The name “Miang Pla Too” can be translated as “mackerel snack wrap”, which refers to the main ingredients and the method of serving.

This delicacy consists of baked or fried mackerel, fermented rice noodles with khanom jeen, lettuce leaves, herbs and a bowl of special chili sauce. Miang pla is a spectacular Thai dish that must be eaten slowly and carefully: you start with a piece of lettuce, which you fill with rice noodles, herbs and a piece of fish. Dip the package in the chili sauce, put it in your mouth and experience the special taste sensation! You can put together the package yourself with other ingredients such as shallots and roasted peanuts.

The taste of Miang Pla Too is light, fresh and spicy. A delicious, easily digestible dish for the summer or on a hot day. If you are going for a picnic, Miang Pla Too is a good choice. Of course, if you don't like mackerel, you can use other types of fish.

Especially the sauce is important for the taste. Garlic, Thai peppers, coriander, fish sauce, palm sugar and lime juice are used for this.

Origin and history

• Origin: Miang Pla Too finds its roots in the rich culinary traditions of Thailand. Its precise origins are difficult to trace, but the dish reflects the local availability of ingredients and the preference for fresh, aromatic and spicy flavors.
• Cultural significance: This dish is more than just food; it is part of the social and cultural fabric of Thailand. It is often served during family gatherings or social events, where sharing Miang Pla Too is seen as a way to strengthen bonds.

Particularities

• Ingredients: The core of Miang Pla Too is the small, grilled or fried mackerel (Pla Too). This is served with a variety of accompaniments such as fresh ginger, shallots, chilies, garlic, lime, and sometimes pieces of palm or coconut sugar.
• Serving method: The unique thing about this dish is the way it is served. The ingredients are usually not mixed, but offered separately, allowing diners to create their own 'wrap' using betel or lettuce leaves as a base.

Flavor profiles

• Complexity of flavors: The taste of Miang Pla Too is a harmonious mix of sweet, sour, spicy and salty. The freshness of the herbs and the sharpness of the chili contrast beautifully with the rich, fatty taste of the mackerel.
• Texture: In addition to the taste, the texture is also important. The crispiness of the fresh vegetables goes well with the softness of the fish.