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น้ำตกปลาช่อน

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Nam Tok Recipe

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.

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Snakehead Fish Nam Tok Recipe naam dtohk bplaa chaawnสูตรทำน้ำตกปลาช่อน
Hanuman from Thaifoodmaster
Wonderful spicy nam tok recipe; crispy fried fish dressed with plenty of fresh herbs, chilies, limejuice and ground roasted rice.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main
Cuisine Thai
Servings 3 -4

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), freshly roasted and grounded
  • 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.

Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

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