Dive into the vibrant culinary scene of Samut Sakhon, Thailand, and discover a hidden gem: Pla Tu Satay, or Spicy Braised Mackerel. This isn't your average grilled satay; this dish offers a unique blend of sweet, savory, and spicy flavors that will tantalize your taste buds. Imagine tender, succulent mackerel infused with the rich aroma of lemongrass, galangal, and chilies, all simmered to perfection in a fragrant coconut milk broth. The result is a dish that’s both comforting and exciting, a true testament to Thai culinary artistry.
This incredibly flavorful mackerel satay is surprisingly easy to recreate at home. Forget complicated techniques; this recipe focuses on fresh, high-quality ingredients and a simple yet effective braising method. Ready to experience the authentic taste of Samut Sakhon? Let's jump into the step-by-step guide and unlock the secrets to making this delicious Pla Tu Satay.
Tools Needed
- Pan
- Mortar and pestle
Ingredients
- Ginger (old ginger)
- Shallots
- Chinese garlic
- Dried chilies
- Fresh chilies (Karen, red chili, chili peppers)
- Pineapple
- Coriander roots: 100 grams (about 2 roots)
- White pepper
- Fresh mackerel
- Coconut oil
- Sugar
- Coconut milk
- Tamarind juice
- Oyster sauce: 2 tablespoons
- Soy sauce
- Dark soy sauce: 1-2 tablespoons
- Pepper
- Seasoning powder (chicken flavored)
- Water: 2 cups
Step-by-Step Instructions
Step 1. Preparing the Aromatics and Mackerel
- Smash ginger, shallots, garlic, and chilies until slightly bruised.
- Cut ginger into 3-4 slices and pound.
- Pound coriander roots and white pepper.
- Clean and gut the mackerel, then cut lengthwise.
Step 2. Building the Flavor Base and Braising
- Heat pan with coconut oil. Stir-fry the pounded herbs and spices.
- Add pineapple and stir-fry until slightly crispy.
- Add 2 cups of water.
- Season with sugar, coconut milk, tamarind juice, oyster sauce, soy sauce, dark soy sauce, and pepper.
- Add seasoning powder (optional).
- Add mackerel; don't stir, just arrange.
- Cover and simmer for 15 minutes.
Step 3. Finishing the Braise
- Flip the mackerel and simmer for another 15 minutes.
Step 4. Serving
- Serve with rice or rice soup.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Use fresh mackerel if possible, otherwise steamed mackerel can be substituted.
- Be careful not to burn the ingredients while stir-frying.
- Adjust seasoning to your preference.
Nutrition
- Calories: 400-500
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Where can I find fresh mackerel?
Look for fresh mackerel at Asian grocery stores or fish markets. Ensure the fish has bright, clear eyes and firm flesh.
2. Can I adjust the spice level?
Absolutely! Reduce the number of chilies or use milder chilies like bird's eye chilies to lessen the heat. Conversely, add more for extra spice.
So there you have it – a delicious and authentic taste of Samut Sakhon right on your plate. This Spicy Braised Mackerel is a testament to the simplicity and vibrancy of Thai cuisine. Enjoy the delightful flavors and share this culinary adventure with your friends and family!