Salted Indian salmon chili relish (น้ำพริกปลากุเลาเค็ม; naam phrik bplaa goo lao khem)

By: Hanuman
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naam phrik roy rot

Instead of kapi, use salted Indian salmon, following the ratios, procedure and seasoning of a basic chili relish. Because salted Indian salmon is extremely salty and has a strong fishy smell, it should first be grilled with fresh fingerroot wrapped in banana leaf to mellow its odor. In addition, using dried shrimp as the main body of the relish will also help control the saltiness and minimize the fishy odor. Start making the relish by pounding the dried shrimp powder with garlic and without salt; only then should you add the fish. The rest of the procedure follows the making of a basic chili relish.

Serve with:

  • Young green mango (มะม่วงเผาะ; mamuaang phaw), rose apple, santol,
  • Grilled catfish (whole fish or a slice),
  • Deep-fried snakehead fish (ปลาช่อนทอด).

Recommended prerequisites:
1. Siamese Chili Relishes – The Professional Chef’s Guide
2. How to prepare the basic fermented shrimp paste chili relish (น้ำพริกกะปิมาตรฐาน)

naam phrik roy rot
Salted Indian salmon chili relish (น้ำพริกปลากุเลาเค็ม; naam phrik bplaa goo lao khem)
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Prep Time 15 mins
Cook Time 5 mins
Course Chili Relish
Cuisine Thai
Servings 4

Ingredients
  

  • 1 tablespoons Salted Indian salmon chili relish (น้ำพริกปลากุเลาเค็ม) grilled with aromatics
  • 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
  • 2 1/2 tablespoon dried shrimp pounded to powder (กุ้งแห้งป่น)
  • 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด) sliced thinly, crosswise
  • 1 tablespoon three colors of chilies – red, green, yellow and chilies (พริกสามสี) sliced thinly, crosswise
  • fish sauce (น้ำปลา) if needed
  • 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
  • 2 tablespoons lime juice (น้ำมะนาว)

Optional

  • madan (sour cucumber, มะดัน)(garcinia schomburgkiana) thinly sliced
  • hairy-fruited eggplant (มะอึก) diced into small pieces
  • salacca (สละ หรือ ระกำ) thinly sliced
  • bitter orange (som.saa)(ส้มซ่า) diced into small pieces
  • green mandarin orange (ส้มเหม็น) diced into small pieces

Serve with

To grill the fish

  • fingerroot (krachai) (กระชาย)
  • Banana leaf (ใบตอง)

Instructions
 

  • Because salted Indian salmon is extremely salty and has a strong fishy smell, it should first be grilled with fresh fingerroot wrapped in banana leaf to mellow its odor. In addition, using dried shrimp as the main body of the relish will also help control the saltiness and minimize the fishy odor. Start making the relish by pounding the dried shrimp powder with garlic and without salt; only then should you add the fish. The rest of the procedure follows the making of a basic chili relish.
Keyword chili relish, naam phrik, nam prik (น้ำพริก)
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