Snakehead Fish Nam Tok Recipe ; Spicy Issan Style Deep Fried Snakehead Fish Dressed with Fresh Herbs
(naam dtohk bplaa chaawn)

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By: Hanuman

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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, than 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.

Snakehead Fish Nam Tok Recipe
naam dtohk bplaa chaawn
Prep time
Cook time
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Wonderful spicy nam tok recipe; crispy fried fish dressed with plenty of fresh herbs, chilies, limejuice and ground roasted rice.
Recipe type: Main
Cuisine: Thai
Serves: 3-4


  • Snakehead fish, medium size about 300g (can be substituted with any firm white flesh fish)
  • Neutral flavor oil for deep frying
  • 1/3 cup stock or water
  • 1 1/2 tablespoon ground roasted rice
  • 1 1/2 tablespoon ground dry chilies
  • 2 tablespoon limejuice
  • 2 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 1/3 cup spring onions, both green and white parts (about 2 stalks), finely chopped
  • 1/3 cup coriander, roughly chopped
  • 1/3 cup mint leaves, hand torn into halves.
  • 1/3 cup lemon grass, (about 1 1/2 stalks), very finely chopped
  • 4-5 shallots (about 1/3 cup) roughly chopped
  • 3-5 Kaffir lime leaves, thinly chopped
  • Lettuce leaves, Mint leaves, fried dried bird's eye chilies
  1. Clean the fish. Remove the backbone and back fins. Score the body with diagonal cuts to allow even cooking.

  2. 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!

  3. On low heat fry a handful of dried bird's eye chilies for decoration
    ทอดพริกแห้งในน้ำมัน โดยใช้ไฟอ่อนจนพริกแห้งออกสีเงา ๆ

  4. 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

  5. Arrange lettuce leaves on a large serving plate. Place the deep-fried fish on top and pour the herbs dressing mixture over the fish.
  6. Decorate with fresh mint leaves and fried dried bird's eye chilies.
    วางปลาบนจาน และ ราดเครื่องน้ำตกทั้งหมดลงไป ตบแต่งด้วยพริกแห้งทอด และ ใบสะระแหน่ เป็นอันเสร็จ

  7. Serve with hot sticky rice.