Dried mackerel chili paste, or nam prik pla du, is a cornerstone of Thai cuisine, offering a complex symphony of flavors that dance on the tongue. Its pungent, smoky depth from the dried fish contrasts beautifully with the fiery kick of chilies, balanced by the subtle sweetness and acidity of other ingredients. This versatile paste elevates simple dishes to gourmet levels, acting as a vibrant base for curries, a spicy condiment for noodles, or even a flavorful spread for rice crackers. The rich umami notes and intense aroma make it a truly unforgettable culinary experience.
This incredibly flavorful paste is surprisingly easy to make at home, allowing you to control the spice level and ingredients to your liking. Forget the bland store-bought versions – prepare yourself for a taste explosion with this homemade dried mackerel chili paste. Ready to unlock the secrets of this Thai culinary gem? Let's dive into the simple, step-by-step process!
Tools Needed
- frying pan
- mortar and pestle
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Fry the mackerel until well cooked and golden yellow.
- Roast the chili peppers, shallots, and garlic until cooked and slightly burnt for better aroma.
Step 2. Grind the Chili Base
- Pound the roasted chilies, shallots, and garlic until finely ground.
- Add the fried mackerel to the pounded chili mixture and pound until fine.
Step 3. Season and Adjust
- Season with MSG and fish sauce to taste.
- Add lime juice and adjust the taste.
Step 4. Garnish and Serve
- Add chopped spring onions (and coriander, if available) and mix well.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- If you don't like spicy food, reduce the amount of chili peppers.
- Adjust the amount of chili peppers, fish sauce, and lime juice to your preference.
Nutrition
- N/A
FAQs
1. Can I use fresh mackerel instead of dried mackerel?
While you can, it won't give the same intense, smoky flavor. Dried mackerel is key to the paste's unique taste. Fresh mackerel will result in a very different, milder paste.
2. How long will the chili paste last?
Store your homemade chili paste in an airtight container in the refrigerator. It should last for about a week to 10 days. For longer storage, consider freezing it in ice cube trays for easy portioning.
Making your own dried mackerel chili paste is a rewarding experience, unlocking a depth of flavor unavailable in store-bought versions. This versatile paste will quickly become a staple in your kitchen, transforming simple dishes into extraordinary culinary creations. Now go forth and enjoy the vibrant, spicy goodness!