1 1/2cupsfermented fish innards (ไตปลา)about 400ml
7dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
2smoke-dried fish (all varieties) (ปลาย่างรมควัน)about 1 cup
1cupfingerroot (krachai) (กระชาย)Krachai
7-8coriander roots (รากผักชี)
1/2cupkaffir lime leaves (ใบมะกรูด)
2pandan leaves (ใบเตย)
1/4cupfresh bird's eye chili (kee noo suan) (พริกขี้หนูสวนสด)
charcoal and dried grated coconut (กากมะพร้าว)leftovers from coconut cream extraction for smoking
Fermented fish innards dressing
6tablespoonsfermented fish innards base (น้ำไตปลาปรูงรส (ต้มสุก))
1teaspoonpalm sugar (น้ำตาลมะพร้าว)
2tablespoonsfish sauce (น้ำปลา)
1/2tablespoontamarind paste (น้ำมะขามเปียก)
2tablespoonslime juice (น้ำมะนาว)
2 1/2tablespoonskaffir lime juice (น้ำมะกรูด)
Assortment of fresh vegetables such as fresh small eggplantsyoung Hog plum tree leaves (magaawk paa มะกอกป่า), young guttiferae tree leaves (cha muaang, ชะมวง), banana blossom, cucumber, stink beans, yardlong beans and rose apple.
Prepare the fermented fish innards base
The raw untreated fermented fish innards in the jar.
The complete set of ingredients used to prepare the base: lemongrass, kaffir lime leaves, pandan leaves, coriander roots, fingerroot (krachai), galangal, dry long chilies and smoked dry fish.
In a cooking pot, char-roast the dry long chilies and smoked dry fish (which was crumbled beforehand).
Add the rest of the aromatics.
Add the raw fermented fish innards and dilute with water if necessary.
Boil it hard until there is no foul odor. Make sure that your kitchen is well ventilated or do it outdoors.
Strain the liquids, and collect from the mixture any remaining solid chunks of fish innards. Let the mixture cool, and keep it in the fridge for future use.
Prepare the fermented fish innards salad dressing
Place about six tablespoons of the base in a mixing bowl. Season with palm sugar.
Add fish sauce.
Add tamarind paste, squeeze the juice of the lime and kaffir lime, adjusting to your taste.
Grill and smoke the river prawns and mackerels
Set up a charcoal grill.
Toss grated coconut over the hot charcoals.
Grill the unpeeled river prawns.
Grill the steamed mackerel until it becomes slightly golden, adding grated coconut to the charcoals as needed to maintain a good flow of smoke.
Prepare the salad ingredients
Peel the prawns and crumble the mackerel meat into large chunks, removing the skin and bones.
This is our selection of fresh chili: Yellow chilies, long red chili, two types of bird’s eye chilies and Karen chilies. You can use any combination you prefer, or what is available.
This is the set of aromatics that will go into the salad: shallots, lemongrass, young ginger, kaffir lime leaves, kaffir lime and lime.
Assemble the salad
In a mixing bowl, place the mackerel meat and the river prawns, roughly cut into large chunks.
Add thinly sliced lemongrass.
Add julienned young ginger.
Add sliced shallots.
Add kaffir lime zest.
Add bird’s eye chilies bruised in a pestle and mortar.
Add a second type of bird’s eye chilies, along with Karen chilies, both thinly sliced.
Mix everything with a light touch, being careful not to break the fish chunks.
Add thick-sliced yellow chilies and red long chilies.
Prepare the side vegetables, soaking in cold water to let them rest and stay fresh and crunchy until serving.
Peel the stink beans.
Pick the young leaves of the Hog plum tree.
Pick the young leaves of the Guttiferae tree (cha muaang, ชะมวง).
Pick the coriander leaves, and soak in cold water.
Arrange the side vegetables on a serving plate.
Season the salad with the dressing, place it in a serving dish, and sprinkle with coriander leaves, juliennes of kaffir lime leaves and garnish with juliennes of red and yellow chili peppers. Serve with the fresh vegetables and leaves.
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