Forget everything you thought you knew about chili paste. This recipe elevates the humble chili paste to new heights with the unexpected pairing of spicy mackerel and fragrant kaffir lime leaves. Imagine the rich, oily depth of perfectly cooked mackerel mingling with the vibrant citrusy notes of kaffir lime, all balanced by a fiery kick of chilies. This isn't your grandma's chili paste; it's a flavour explosion ready to transform your next meal. It's incredibly versatile, working wonders as a marinade for grilled meats, a vibrant topping for noodles, or a flavourful addition to your favourite stir-fry.
The unique combination of ingredients creates a complex, nuanced paste that's both exciting and surprisingly addictive. This spicy mackerel and kaffir lime chili paste is surprisingly easy to make, and the bold flavours are worth every minute of effort. Ready to unleash your inner chef and create this culinary masterpiece? Let's dive into the step-by-step instructions!
Tools Needed
- Mortar and pestle
- Pan
Ingredients
- Mackerel: 2 medium-sized
- Kaffir Lime Leaves: 10
- Red Onion
- Garlic
- Chili Peppers
- Lime
- Fish Sauce
- MSG
Step-by-Step Instructions
Step 1. Roast and Prepare Ingredients
- Roast red onion, garlic, and chili peppers until cooked. You can use any type of chili pepper.
- Roast the mackerels until cooked, then let them cool and peel off the skin.
- Roast the chili peppers until cooked.
Step 2. Pound and Combine
- Finely pound the roasted chilies in a mortar and pestle.
- Add the cooked mackerel to the pounded chilies.
- Season with MSG, fish sauce, and lime juice.
- Pound all ingredients together until well mixed.
Step 3. Incorporate Kaffir Lime Leaves
- Add shredded kaffir lime leaves and mix well.
Step 4. Serve
- Serve and enjoy!
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Use more kaffir lime leaves for a stronger aroma.
- Adjust the seasoning to your preference.
Nutrition
- N/A
FAQs
1. Can I substitute the mackerel with another type of fish?
Yes, you can try sardines or anchovies for a similar oily richness. However, the flavor profile will change slightly.
2. How long will the chili paste keep?
Store the paste in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it in ice cube trays for easy portioning.
This spicy mackerel and kaffir lime chili paste is a testament to the power of unexpected flavour combinations. From its vibrant colour to its complex taste, it's a condiment that will elevate any dish. So, get cooking and enjoy the delicious results!