Nahm Phrik Plah Tu - Spicy Fish Paste
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"Nahm phrik" is a spicy paste served with rice which
is prepared in a variety of ways and differs from region
to region. In general, the basic ingredients of "nahm
prik" are some type of fish paste, garlic, fresh chiles,
fish sauce and lime juice.
phrik pla pahn" is ground dried fish with fresh chiles;
"nahm phrik pla raa" is fermented fish with fresh chiles;
"nahm phrik kapee" is shrimp paste with fresh chiles;
"nahm phrik oong" is minced pork, tomato and fresh chile.
tbsp canola oil
2 pc (200 g) frozen salted mackeral (plah tu)
2 shallots, peeled
2 large cloves garlic, peeled
20 fresh Thai chile peppers (prik kee noo)
5 pc dried large chiles (prik chee fah)
1 tsp shrimp paste (ka-pee) or 1 tbsp dried shrimps
1 tbsp fish sauce (nam plah)
Juice of 1 large fresh lime
1/2 tsp. sugar (optional)
brown the mackeral in hot oil in a wok. Remove to
paper towel covered plate. It is already cooked, so
do not overcook.
shallots ,garlic and chiles in a mortar and pestle
or small food processor container until still coarse,
shrimp paste, blend in with pestle or process briefly.
Or if using dried shrimp, pound or process to break
up and blend in to the paste.
fish sauce, lime juice and sugar (if desired).
with rice and steamed vegetables.