Here is a wonderful spicy Nam Tok recipe; you may as well go for it! A crispy fried fish dressed with plenty of fresh herbs, plenty of chilies than some lime juice, and fragrant ground roasted rice as a textural binder. It is an unpretentious dish, that is just about what is around and what is available; there is some sort of truth about it, which makes it so wonderful.
If you are trying your first Issan style recipe then this is the one to go for. It is not complicated to prepare and will show off beautifully the hearty and rustic flavors of Issan.
เนื้อหานี้ถูกล็อค
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Ingredients
- snakehead fish (ปลาช่อน) medium size about 300g (can be substituted with any firm white flesh fish)
- neutral tasting cooking oil (น้ำมันพืช)
Dressing
- 1/3 cup water or stock (น้ำเปล่าหรือน้ำสต๊อก)
- 1 1/2 tablespoon ground roasted glutinous rice (khao khua) (ข้าวคั่ว)
- 1 1/2 tablespoon ground dried chili (พริกป่น)
- 2 tablespoon lime juice (น้ำมะนาว)
- 2 tablespoon fish sauce (น้ำปลา)
- 1 teaspoon granulated sugar (น้ำตาลทราย)
- 1/3 cup spring onion (ต้นหอม) both green and white parts (about 2 stalks), finely chopped
- 1/3 cup coriander leaves (ใบผักชี) roughly chopped
- 1/3 cup mint leaves (ใบสะระแหน่) hand torn into halves.
- 1/3 cup lemongrass (ตะไคร้) (about 1 1/2 stalks), very finely chopped
- 4-5 shallots (หอมแดง) about 1/3 cup roughly chopped
- 3-5 kaffir lime leaves (ใบมะกรูด) thinly chopped
Garnish
- lettuce leaves (ผักกาดหอม) Mint leaves, fried dried bird’s eye chilies
Instructions
- Clean the fish. Remove the backbone and back fins. Score the body with diagonal cuts to allow even cooking.
ปลาช่อนให้แม่ค้าที่ตลาดทำความสะอาดให้เรียบร้อย - Deep-fry the fish on medium heat until golden and crispy from the outside. Set aside. If the fish is too large to be submerged in the oil, you can use a spatula to wash the exposed areas with hot oil. Be very careful. Hot oil is extremely dangerous!
ทอดโดยใช้น้ำมันให้ท่วมตัวปลา - On low heat fry a handful of dried bird’s eye chilies for decoration
ทอดพริกแห้งในน้ำมัน โดยใช้ไฟอ่อนจนพริกแห้งออกสีเงา ๆ - In a mixing bowl mix all the dressing ingredients in the order they are listed here.
ผสมเครื่องน้ำตก ประกอบด้วย น้ำเปล่า น้ำมะนาว น้ำปลา น้ำตาลทราย พริกป่น ข้าวคั่ว ผักชี ต้นหอม ใบสะระแหน่ตะไคร้ ใบมะกรูด และ หอมแดง เข้าด้วยกัน - Arrange lettuce leaves on a large serving plate. Place the deep-fried fish on top and pour the herbs dressing mixture over the fish.
- Decorate with fresh mint leaves and fried dried bird’s eye chilies.
วางปลาบนจาน และ ราดเครื่องน้ำตกทั้งหมดลงไป ตบแต่งด้วยพริกแห้งทอด และ ใบสะระแหน่ เป็นอันเสร็จ - Serve with hot sticky rice.
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
Thai Chili Jam – This is a chili jam similar to what is commonly sold under the name of roasted chili paste (naam phrik phao; น้ำพริกเผา). It is widely used as a condiment in salad dressings, soups, and seasoning for stir-fried dishes. I like to have control over my pantry ingredients, so I always use homemade naam phrik phao. Furthermore, since it is a basic ingredient used in so many dishes, anything less than the best will drastically impair the quality of your dishes.
c1941 Old-Fashioned spicy curry of chicken with young chilies (แกงเผ็ดแบบโบราณอย่างคุณถนอม ปาลบุตร พ.ศ. 2484 ; gaaeng phet baaep bo:h raan)
This is a classical Siamese spicy curry that displays a spicy, salty and sweet flavor profile, and uses common curry ingredients such as pea eggplants and young green chilies with an interesting dry spice profile.
Khanohm Jeen Naam Yaa (ขนมจีนน้ำยา) – Fermented Rice Noodles with Minced Fish in Aromatic Coconut Curry
In the Central Plains of the Kingdom, fermented rice noodles are inextricably linked to a dish known as naam yaa. Composed of a dense, coconut-based minced fish curry, the dish is infused with layers of salted fish and possesses the distinctive, invigorating and purifying notes of fingerroot. Typically, naam yaa is served with fresh lemon basil as the herb of choice along with an array of side dishes collectively known as meuuat khanohm jeen (เหมือดขนมจีน). These include blanched bean sprouts seasoned with a touch of turmeric for color, fresh lemon basil leaves, thinly sliced three colored chilies, and ground chili for added heat. More elaborate versions will add blanched Chinese bitter gourd slices, batter-fried young morning glory shoots, and fresh shrimp minced and fried with its tomalley in pork lard, as well as crispy-fried shallots as the finishing touch.
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