Spicy Papaya Salad with Fermented Fish


IngredientsOriginal RecipeLow Sodium (Salt)
Papaya50 g50 g
Long bean2 tablespoons (25g)2 tablespoons (25g)
Cherry tomato small50 g50 g
Garlic1 tablespoon (15g)1 tablespoon (15g)
Chili birdAs you likeAs you like
Ma koak Thai (Thai olive)1 fruit (10g)
Ma-eok Thai (Bolo-maka)1 fruit (10g)
Eggplant1/2 fruit (20g)
Tamarind ripe puree1 tablespoon (15 g)1 tablespoon (15g)
Fish sauce1 tablespoon (15 g)1 teaspoon (5g)
Lime juice2 teaspoons (10 g)1 teaspoon (5g)
Fermented fish2 tablespoons (30 g)2 tablespoons (30g)

Preparation of Fermented Fish Sauce

(We use 2 tablespoonful/serving)

IngredientsOriginal RecipeLow Sodium (Salt)
Fermented fish500 g500 g
Kapi (shrimp paste)4 teaspoons (20g)
Favouring powder1 tablespoon (15g)
Palm sugar1 cup (200g)1 cup (200g)
Pineapple1 cup (200g)1 cup (200g)
Water2 cups (500cc)3 cups (750cc)


  1. Pound garlic and chili bird together until all ingredients are well mixed.
  2. Chop long bean, cherry tomato small, Ma-koak and Ma-eok Thai then add in a mortar and pound together.
  3. Add tamarind ripe puree, fish sauce, fermented fish and lime juice. Mix all the ingredients.
  4. Add sliced papaya, chopped eggplant then pounding all the ingredients together until they are well mixed. Serves with raw vegetables.


In low sodium (salt) recipe, addition of eggplant, Ma koak and Ma-eok Thai to make it tastier.

Nutritional information

(Salt) (mg)
Low Sodium (Salt)1072240.5713
% ReductionMore 11%More 16%0059


Patcharavee Tanlakit, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC