snakeskin gourami fish, semi-salted and sun-dried (ปลาสลิดแดดเดียว)fried
Instructions
Separate the yolks and whites of two hard-boiled salted duck eggs.
Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Use only half the amount of kapi; therefore, the garlic and palm sugar should be measured to double the amount of the kapi. Arrange the ingredients next to each other so you can visualize their ratios.
Begin preparing the relish in a mortar and pestle the same way you would a basic chili relish – start by pounding the garlic with the kapi and add dried shrimp powder.
Add the egg yolks. Using the pestle, mix them into a smooth paste.
Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the relish, add the palm sugar at the ratio indicated. Season to a sweet-salty flavor profile.
Season to a sour leading flavor profile using lime juice.
Add the fresh yellow chilies. Bruise them using the pestle to release the desired spiciness.
Optional: Crumble the salted duck egg whites and mix them into the relish.