Nam Prik Kapi with Fried Mackerel
Ingredients
- 2 tbspshrimp paste (fermented)
- 5 pcGarlic (peeled cloves)
- 6 pcThai chili (whole)
- 1 tbsppalm sugar (grated)
- 3 tbspLime juice (freshly squeezed)
- 1 tbspfish sauce (high quality)
- 4 pcAtlantic mackerel (whole and gutted)
- 100 mlPeanut oil (for frying)
- 300 gThai or basmati rice (steamed)
- 1 pcCucumber (sliced)
- 200 gGreen bean (blanched)
- 50 gEggplant (aubergine) (stemmed)
Method
A thick, dark paste pounded in a mortar, where the sharp acidity of lime cuts through the intensity of the shrimp paste. Fried mackerel provides a crispy skin and rich flesh that balances the heat of the Thai chilies.
- 1
In a mortar, crush the garlic cloves and Thai chilies. Work until a coarse paste consistency is reached; the chili oils should color the bottom of the mortar.
- 2
Add the shrimp paste and palm sugar. Crush firmly so the sugar dissolves completely into the paste. The mixture should become homogeneous and sticky.
- 3
Pour in the lime juice and fish sauce. Mix with a spoon to loosen the sauce. Stir in the pea eggplants and crush them very lightly so they absorb the flavors without bursting. The sauce should be coating.
- 4
Heat the peanut oil in a pan. Sear the mackerel until the skin is golden and crispy. The flesh should remain supple under finger pressure.
- 5
Blanch the green beans so they remain firm to the bite. Cut the cucumber into thick slices to bring freshness to the dish. Serve everything with the Thai rice.
Frequently asked questions
How do you get this dish right?
- Lightly toast the shrimp paste in foil before pounding to release all the aromas.
- If the sauce is too thick, loosen it with a spoonful of hot water, but it should remain dense.
How long does this dish keep?
The Nam Prik sauce keeps for 3 days in the refrigerator in an airtight jar. The fish should be eaten immediately.
