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Thai Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp Recipe
Hanuman and Chef Thapakorn Lertviriyavit (Gorn)
This recipe is from the Saai Yao Wa Phaa collection (สายเยาวภา). This relish is labeled in Thai as sohng khreuuang (ทรงเครื่อง), to indicate the use in excess of ingredients that make a dish richer than usual.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Relish
Cuisine Thai
Servings 6 -8

Ingredients
  

  • 1 cup fermented fish meat
  • 1 cup grilled catfish meat
  • 1/2 cup pork belly
  • 1/2 cup shrimp
  • 1/4 cup fresh bird's eye chili (kee noo suan) (พริกขี้หนูสวน)
  • 1/2 cup fresh Karen chili (phrik gariang) (พริกกะเหรี่ยง)
  • 1/2 cup green and red chili peppers
  • 1 tablespoon pork lard
  • 1/2 cup kaffir leaves torn
  • 3/4 cup lemongrass finely chopped
  • 1/2 cup shallots finely sliced
  • 1/3 cup fingerroot finely sliced
  • 1/4 cup young galangal cut into thin juliennes
  • 1/3 cup galangal flower finely sliced (if available)
  • 1/2 cup fresh peppercorns (พริกไทยอ่อน)
  • 1 1/2 tablespoons fermented fish liquid
  • 3 tablespoons kaffir lime leaves
  • 1 tablespoon kaffir lime juice
  • 1/2 cup fresh large red yellow and green chilies, cut into large pieces

Serve with

  • Assortment of fresh vegetables such as fresh small eggplants cucumber, rose apple, white turmeric, coriander, morning glory, Vietnamese coriander, Thai basil, green mango and yard long beans.

Instructions
 

  • Charcoal grill a whole catfish over low heat until dry. The process is described here. Remove the meat from the fish; discard the skin and bones.
  • Fermented fish; the ground roasted rice used in the fermentation is seen as a brown paste on the fish.
  • Remove the meat from the fermented whole fish; discard the skin and bones.
  • Using a knife, mince the pork belly. Set aside.
  • Peel the shrimp and crush them with a heavy knife. It will improve their texture.
  • Using a knife, mince the shrimp and set aside.
  • With a heavy knife, chop fresh bird’s eye chilies with fresh Karen chilies.
  • Add the fermented fish meat and grilled catfish meat, and mince together with the chilies.
  • Set a wok with pork lard over medium-low heat; add the minced pork and fry until done.
  • Add the minced shrimp meat; continue to fry.
  • Add the minced fish and chilies.
  • Add torn kaffir lime leaves.
  • Add thinly sliced lemongrass.
  • Keep stir frying everything together.
  • Add sliced shallots.
  • Add young galangal and julienned fingerroot (and galangal flowers if used).
  • Add fresh peppercorns.
  • Add fermented fish liquid.
  • Keep stir frying everything together.
  • Add hair-thin julienned kaffir lime leaves.
  • Squeeze kaffir lime juice.
  • Add chilies in three colors.
  • Serve.
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