Immune Booster

Spicy Thai Mackerel Salad ``Miang`` Mackerel with Fresh Herbs


“Yum” or spicy salad involves mixing meat and vegetables together with a special sauce to create a dish that’s sweet, sour and salty. Since most Thais are accustomed to potent, spicy food, the dish is very palatable to them. Yum menus are available in almost every restaurant and even a small vendor selling the salad from a cart can bring in a good income due to the dish’s popularity. There is a wide variety of spicy salad available such as water mimosa salad, winged bean salad, shrimp salad, squid salad, minced pork salad, pork sausage salad, or even a mixed salad menu that combines any or all of the above. Sometimes fermented fish sauce is added for a more intense flavor.

Yum wasn’t always as spicy as it is now though, and the term was originally used to describe any dish featuring vegetables which were tossed together and served. . Records of a dish referred to as ‘Yum Dawei’ date back to the reign of King Rama V and the dish was described as various meat and vegetables served with mild chili, sprinkled with crispy fried shallot, and doused in coconut milk for extra creaminess. The dish has been developing ever since and has now become a fixture in modern Thai cuisine.

Health Benefits

‘Spicy Thai Mackerel Salad “Miang” Mackerel with Fresh Herbs’ can help prevent Covid 19
Traditional Thai style snacks with an explosion of flavors in every bite. These bite-size delights consist of mackerel and vegetables cut into small pieces then topped with special “Miang” sauce and eaten wrapped in a betel leaf. This dish is packed with nutrients from various herbs as well as beta-carotene. The dish helps to improve circulation and combat flatulence.

  • ‘Lime’ is rich in vitamin C which reduces the risk of respiratory tract infections, shortens the duration of colds and inflammation, and repairs cells damaged by infection.*
  • ‘Bird’s eye chili contains capsaicin that helps soothe cold symptoms, runny nose and phlegm.
  • ‘Shallots’ prevent inflammation Prevents bacteria and viruses.
  • ‘Spring onion’ helps synthesize collagen and improves iron absorption.
  • ‘Mackerel’ contains vitamin D, reducing the risk of acute respiratory tract infections and stimulating the body’s immune system.**


  • fried mackerel (filleted) 60 gr
  • bird’s eye chili 2 gr
  • roasted peanuts 20 gr
  • palm sugar
  • shallot 35 gr
  • spring onion 2 gr
  • coriander 5 gr
  • fish sauce 10 gr
  • lime juice 13 gr
  • carrot 20 gr
  • cucumber 15 gr


Remove the bones from the mackerel and separate the meat into bite-sized chunks.

Chop the vegetables and herbs.

Mix the fish sauce, palm sugar, lime juice together until the sugar dissolves and then add the chili and peanuts.

Serve the salad along with the dressing.

*Charan J, Goyal JP, Saxena D, Yadav P. Vitamin D for prevention of respiratory tract infections: A systematic review and meta-analysis. Journal of pharmacology & pharmacotherapeutics. 2012;3(4):300. Martineau AR, et al. Vitamin D supplementation to prevent acute respiratory tract infections: systematic review and meta-analysis of individual participant data. BMJ. 2017;356:i6583 -Looman KIM, Jansen MAE, Voortman T, et al. The role of vitamin D on circulating memory T cells in children: The Generation R study. Pediatr Allergy Immunol 2017:7 ** Wang Y, et al. Effects of different ascorbic acid doses on the mortality of critically ill patients: a metaanalysis. Annals of intensive care. 2019;9(1):58 Hemilä H, Chalker E. Vitamin C for preventing and treating the common cold. Cochrane Database of Systematic Reviews 2013, 1. DOI: 10.1002/14651858.CD000980.pub4 Dasthagirisaheb YS, et al. Role of vitamins D, E and C in immunity and inflammation. Journal of biological regulators and homeostatic agents. 2013; 27(2):291-5 *** vonne D., Ofelia G., Guillermo O., José P., & Tzayhrí G. (2014). Determination of Capsaicin, Ascorbic Acid, Total Phenolic Compounds and Antioxidant Activity of Capsicum annuum L. var. serrano by Mid Infrared Spectroscopy (Mid-FTIR) and Chemometric Analysis. Journal of the Korean Society for Applied Biological Chemistry, 57(1): 133-142.