Nam Prik Pla Tu Sod, or Spicy Mackerel Chili Paste, is a vibrant and intensely flavorful Thai condiment that will awaken your taste buds. This isn't your grandma's mild chili paste; it's a fiery explosion of umami-rich mackerel, pungent garlic, fiery chilies, and a surprising hint of sweetness. Its versatility makes it a perfect addition to everything from rice and noodles to grilled meats and vegetables. The complex flavors dance on your tongue, creating an unforgettable culinary experience. Prepare to be amazed by the depth of taste this seemingly simple dish offers.
This recipe unlocks the secrets to creating authentic Nam Prik Pla Tu Sod, perfectly balancing the heat, the richness, and the subtle nuances of each ingredient. Ready to embark on a culinary adventure and learn how to make this incredibly flavorful chili paste? Then let's dive into the step-by-step instructions below.
Tools Needed
- Mortar and pestle
- Knife
- Cutting board
- Small bowl
Ingredients
- Fresh Mackerel
- Thai chilies
- Garlic
- Shallots
- Lime juice
- Fish sauce
- Palm sugar
- Vegetable oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Clean and remove the head and bones of the fresh mackerel. This step is implied by the audio, the exact preparation is not specified.
- Roughly chop the Thai chilies, garlic, and shallots. The quantities are not specified in the audio.
Step 2. Grind and Combine
- Using a mortar and pestle, pound the chilies, garlic, and shallots into a coarse paste.
- Add the prepared mackerel to the mortar and continue pounding until everything is well combined. Adjust the amount of pounding depending on the desired texture.
Step 3. Season and Adjust
- Add lime juice, fish sauce, and palm sugar to taste. The audio does not specify exact amounts.
- If the paste is too thick, add a little vegetable oil to thin it out. The audio does not specify exact amounts.
Step 4. Serve
- The chili paste is now ready to serve. It can be eaten with steamed rice, grilled meats, or vegetables.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- For a less spicy paste, remove some of the seeds from the chilies before pounding.
Nutrition
- Calories: 200-300
- Fat: 15-25g
- Carbs: 5-10g
- Protein: 10-15g
FAQs
1. Can I adjust the spice level of the Nam Prik Pla Tu Sod?
Absolutely! Control the heat by adjusting the amount of chilies used. Start with fewer chilies and add more to your taste.
2. What kind of mackerel should I use?
Fresh or frozen mackerel fillets work well. Look for fillets that are firm and smell fresh.
3. How long can I store the Nam Prik Pla Tu Sod?
Store it in an airtight container in the refrigerator for up to a week. It's best enjoyed fresh, but will last longer if refrigerated.
With its vibrant flavors and incredible versatility, Nam Prik Pla Tu Sod is a true culinary gem. This spicy chili paste is sure to become a staple in your kitchen, adding a punch of flavor to countless dishes. Enjoy the rewarding experience of making this authentic Thai condiment, and savor its delicious heat!