Nam Prik Kapi with Fried Mackerel

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1016
• Protein: 51 g
• Carbs: 74 g
• Fat: 56 g

Ingredients

• 2 tbsp shrimp paste ( fermented )
• 5 piece Garlic ( peeled cloves )
• 6 piece Thai chili ( whole )
• 1 tbsp palm sugar ( grated )
• 3 tbsp Lime juice ( freshly squeezed )
• 1 tbsp fish sauce ( high quality )
• 4 piece Atlantic mackerel ( whole and gutted )
• 100 ml Peanut oil ( for frying )
• 300 g Thai or basmati rice ( steamed )
• 1 piece Cucumber ( sliced )
• 200 g Green bean ( blanched )
• 50 g Eggplant (aubergine) ( stemmed )

Instructions

1. Crush the aromatics

   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. Integrate the shrimp base

   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. Balance the seasoning and add eggplants

   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. Fry the fish

   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. Prepare the sides

   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.

Chef's tips

• 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.

Storage

The Nam Prik sauce keeps for 3 days in the refrigerator in an airtight jar. The fish should be eaten immediately.