Northeastern Thai cuisine boasts a vibrant array of flavors, often characterized by a delightful balance of spicy, sour, salty, and bitter notes. This recipe showcases a perfect example: Spicy Bitter Eggplant with Canned Fish, a simple yet incredibly flavorful dish that's quick to prepare and deeply satisfying. The unexpected bitterness of the eggplant, expertly tempered by the richness of canned fish (sardines or mackerel work beautifully), creates a unique culinary experience. Fresh herbs and fiery chilies add layers of aromatic complexity.
This dish is a testament to the resourcefulness and deliciousness of Thai home cooking, transforming humble ingredients into something truly special. The combination of textures—tender eggplant, flaky fish, and crunchy herbs—is utterly irresistible. Ready to experience the authentic taste of Isaan? Let's dive into the step-by-step instructions and recreate this Northeastern Thai delight in your own kitchen.
Tools Needed
- Mortar and pestle
- Frying pan
- Knife
Ingredients
- Bitter eggplant: 10 pieces or more
- Dried chili: 6-7
- Garlic: 4 cloves
- Shallots: 4
- Salt
- Pork rinds
- Canned fish
- Shrimp paste: 1 teaspoon
- Coriander: 1 stalk
- Spring onions: 1 stalk
- MSG
Step-by-Step Instructions
Step 1. Prepare the Eggplant and Paste
- Cut the bitter eggplant into thin slices. The thinner the slices, the better the flavor.
- Squeeze the eggplant slices with a lot of salt to reduce bitterness and prevent blackening. Let it sit for a while.
- Rinse the salted eggplant with 2-3 changes of water.
- Pound the dried chilies, garlic, shallots, and salt in a mortar and pestle until finely ground.
- Add shrimp paste to the pounded mixture.
- Chop the spring onions and coriander and set aside.
Step 2. Cook the Curry Paste and Season
- Stir-fry the curry paste until fragrant. Add a little water to loosen it and let it simmer.
- Let the curry paste cool down, then season with MSG and salt to taste.
Step 3. Combine and Finish
- Add the eggplant to the curry paste, followed by the pork rinds and canned fish (shredded or chopped).
- Mix everything well and add the chopped spring onions and coriander.
Step 4. Serve
- Serve immediately.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Using a mix of young and mature eggplant will provide a balance of flavors and textures.
- Bitter eggplant has medicinal properties, helping to relieve phlegm, sticky saliva, and fever.
- Young bitter eggplant is crispier and less bitter than mature eggplant.
- Be careful when cutting eggplant, as it can be slippery.
Nutrition
- Calories: approximately 350-450
- Fat: 20-30g
- Carbs: 25-35g
- Protein: 15-20g
FAQs
1. What type of canned fish is best for this recipe?
Sardines or mackerel in oil are traditionally used and work best. The oil adds flavor and helps prevent sticking.
2. Can I substitute the eggplant?
While eggplant is key to the dish's characteristic bitterness, you could try using green beans or bitter melon for a similar slightly bitter taste, but the texture will be different.
This Spicy Bitter Eggplant with Canned Fish recipe offers a delicious and accessible entry point into the vibrant world of Isaan cuisine. The unique flavor profile, combining contrasting textures and tastes, is sure to impress. Enjoy this simple yet satisfying dish, and don't hesitate to experiment with different chilies and herbs to personalize your experience!