This dish is a Tai Lue-style grilled catfish laap. The Tai Lue are the largest Tai ethnic group living in Northern Thailand and among those who migrated from Yunnan over the centuries.
This dish is somewhat more complicated than the Issan version of grilled catfish laap, but it responds to the same fundamental problem of using catfish – improving its inherently muddy-tasting meat – with similar yet more elaborate techniques.
The umami-fat-smoke elements are re-layered and introduced from grilling the oily fish, along with deploying grilled eggplants, savory broth, and a paste that introduces fermented fish sauce and fermented shrimp paste to the dish, which helps to strengthen the dish’s umami base.
Grilled eggplants can reflect a conscious culinary decision to improve the core elements with umami intensifying elements. They can also be used to increase the volume of the dish, which is composed with a thin and meat-spare fish.
To further fortify the dish’s core elements, a savory paste, made by pounding lemongrass, shallots, garlic, and fermented shrimp paste into a fine consistency, is fried before being added to the fish meat.
The dish should have a moist consistency; it is wetted with a savory broth made by cooking the grilled catfish head and bones with fermented fish sauce, to add another layer of smoke-rich umami and fat.
Seasoning should be tuned for saltiness, spiciness, numbness, and spice aroma intensity. There is no one set of ratios; you should consider each of these elements and season them individually to your taste using ground dried chilies, ground makwen, fish sauce or makwen-infused fish sauce, and laap spices mix.
The crispy ingredients are simple and consist of the fish skin and scales, deep-fried garlic, and crispy dried chilies.
Separate and collect the meat and skin, keeping the head and bones for preparing the savory broth. Set aside.
Prepare the grill-charred ingredients:
On a charcoal grill or in a pan, char roast the yellow and apple eggplants.
Allow to cool, peel and set aside.
On a cutting board and using a knife, mince the eggplants together with the grilled catfish meat to a fine consistency. Set aside.
Prepare the crispy catfish skin:
Fry the skin on very low heat until crispy. Set aside.
Prepare the crispy ingredients (เครื่องหมี่; khreuuang mee):
In a mortar and pestle, pound unpeeled Thai garlic. Use just enough force to mash the garlic cloves, leaving the peels intact. Do not try to make a smooth paste. The peels will crisp fry and add a desired textural element.
To a cold wok, add all the garlic, cover with cold oil, and turn the heat to medium-low. Stir constantly in one direction only until the garlic is very light golden in color.
Add the dried fish scales.
Strain the oil and set it aside.
Fry the dried bird’s eye chilies, starting with cold oil, until crisp and shiny. Set aside.
Prepare the savory paste:
An overview of the savory paste ingredients.
In a mortar and pestle, pound the lemongrass, shallots, and garlic into a fine paste. Add Northern-style fermented shrimp paste and combine well.
Fry the paste with some of the residual garlic oil until fragrant. Set aside.
Prepare the savory broth (น้ำนัว; naam nuaa):
In a pot, bring water, seasoned fermented fish sauce, and lemongrass to a strong boil. Add the head and bones of the grilled catfish. Simmer on low heat and reduce to a concentrated stock. Strain and set aside.
Prepare the herbs:
Thinly slice the spring onion. Set aside.
Roughly chop the coriander leaves. Set aside.
Slice the sawtooth coriander into wide juliennes. Set aside.
Combine the laap:
In a mixing bowl, combine the grilled catfish meat with the grilled eggplants and only half the amount of the fried savory paste. It is important not to add all the savory paste at once, to ensure that the dish is not over-salty when wetting the fish mixture with the broth.
Using your hand, mix and squeeze the fish meat to allow the meat to blend with the paste and eggplants – and also to ensure that there are no remaining fish bones.
Gradually add savory broth and the remaining savory paste until the catfish meat is moist and soft.
At this stage, use just enough paste and broth to produce an under-seasoned but well-moistened fish.
Season with phrik laap.
Taste and adjust the seasoning to your liking. Adjust spiciness with ground dried chilies; adjust numbness with makwen; adjust saltiness with either fish sauce or makwen-infused fish sauce; and adjust the spice aroma with the laap spices mix.
Adjust saltiness.
Adjust spice aroma.
Adjust numbness.
When you are satisfied with the seasoning, add the herbs and mix. Keep some herbs to garnish the dish.
Garnish with fried chilies, crispy ingredients, and the remaining herbs. Serve alongside the crispy fish skin and phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.
Keyword laap (ลาบ)
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Grilled catfish laap presents the oily and inherently muddy-tasting freshwater fish within a clean and solid flavor profile. The catfish is first grilled, which adds […]
Fish fermentation consists of a simple salt-curing process: mixing or coating a whole fish, sliced fish or minced fish meat with salt and rice husks (or ground roasted rice). The mixture is then allowed to rest and ferment for few months. This fermentation process creates deep, intense umami flavor agents accompanied by a strong stench. It is only with culinary sagacity and skill that cooks are able to harness and direct these powerful flavors within the context of an appetizing dish, and to constrain the odor to an agreeable intensity.
In rural Issan, temples are used as schools, with senior monks providing basic spiritual and secular education to youths. Each dawn, the teenage novice monks, attired in orange robes, walk the village streets with their alms bowls to collect food. Their mothers wake up early, often before sunrise, to prepare food for the monks; a meritorious ritual that weaves together spiritual and maternal care.
แกงไตปลาปลาดุกย่างโบราณ – Fermented fish innards curry is a dense curry made of fermented fish innards is dark coffee-brown in color – a salty, fiery hot dish, it grips the palate in an intense umami embrace. As the flagship dish in the repertoire of spicy southern Thai cuisine, it comes in different versions: some are water based; some have a base of coconut cream. But whatever the style, it is a fiercely hot dish that features both dried and fresh chilies.
This shrimp laap is often served raw but it can be further cooked by roasting or cooking with some liquids, as well as grilling the fish mixture in a banana leaf wrap.
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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
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