Thai Chili Paste With Mackerel Recipe (น้ำพริกปลาทู)
Servings Prep Time
2people 15minutes
Cook Time
10 minutes
Servings Prep Time
2people 15minutes
Cook Time
10 minutes
Ingredients
Instructions
  1. If using pla tu, begin by shallow shallow frying in the oil for 5-7 minutes over a medium to high heat. Make sure your fish is already steamed before frying. Remove from pan, drain on kitchen paper.
  2. If using tuna or if you’ve already fried your mackerel, get a dry pan, place over a medium heat, and add shallots, chilis and garlic. Turn regularly with tongs until charred (about 5-8 mins).
  3. Remove ingredients from dry pan, cool for 3-5 minutes. Then, place shallots, garlic, and chilis in your mortar with the teaspoon of salt. Begin to pound vigorously for 3 minutes until you get a coarse paste.
  4. Meanwhile, your mackerel will be cooling off. After pounding other ingredients in mortar, delicately peel the mackerel flesh away from the spine of the fish, taking care to look and feel for any bones remaining in the flesh. Place mackerel meat in the mortar.
  5. If using canned tuna, simply drain and place in the mortar. Now, add fish sauce, pla ra, and MSG if using. Pound for a good 3 minutes until all the ingredients are thoroughly combined. To finish, add some lime juice to taste. Squeeze a wedge of lime in at first and add more lime juice if required.
  6. Serve your Thai chili paste with mackerel in a small bowl. Tjhis chili paste tastes great with some Thai sticky rice or jasmine rice. Soft boiled eggs also make for an excellent accompaniment. If you want to be healthier, cucumber, okra, and pumpkin also work well.