Pla Kem Kua Kati, or Salty Fried Fish with Coconut Milk, is a beloved Thai dish with a rich history and a flavour profile that's both comforting and exciting. This ancient recipe, passed down through generations, balances the salty crispness of the fried fish with the creamy richness of coconut milk, creating a symphony of textures and tastes. The unique blend of spices, including garlic, lemongrass, and chilies, adds a vibrant depth that elevates this simple dish to a culinary masterpiece. It's a perfect representation of Thai cuisine's ability to transform humble ingredients into something truly extraordinary.
Imagine succulent, perfectly fried fish swimming in a fragrant, creamy coconut milk sauce. This recipe for Pla Kem Kua Kati will guide you through each step, from preparing the fish to achieving that perfect balance of salty, sweet, and spicy. Let's dive into the detailed instructions and unlock the secrets to mastering this authentic Thai classic!
Tools Needed
- Stainless steel pan
Ingredients
- Salted Fish (Mae Rung's preferred): 2 pieces or more
- Shallots: 2-3 bulbs
- Green and Red Chili Peppers: To taste
- Coconut Milk: To taste (preferably thick coconut milk)
- Sugar
- MSG
- Cooking Oil
Step-by-Step Instructions
Step 1. Prepare the Fish
- Chop shallots and chili peppers. Set aside some for garnish.
- Wash the salted fish 2-3 times and pat it dry.
- Fry the salted fish in a hot stainless steel pan until golden brown. Remove and let cool.
- Remove fish bones and shred the fish into small pieces.
Step 2. Fry and Shred the Fish
- Refry the shredded fish until fragrant.
Step 3. Simmer in Coconut Milk
- Add coconut milk. Stir-fry until well combined. Add more coconut milk if needed to adjust consistency. Use medium-low heat to prevent burning.
Step 4. Season and Finish
- When almost dry, season with sugar, salt (if needed), and MSG.
- Stir-fry until dry. Taste and adjust seasoning as needed.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Use a stainless steel pan for faster heating.
- If the salted fish is too salty, wash it thoroughly before cooking.
- Adjust the amount of chili peppers to your preference.
- Use low heat to prevent burning when stir-frying the fish with coconut milk.
- This dish can be stored in the refrigerator for a week.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use other types of fish for this recipe?
Yes! Firm, white fleshed fish like snapper, sea bass, or even catfish work well. Avoid oily fish as they may affect the flavour.
2. What if I don't have all the spices listed?
Don't worry! You can adapt the recipe. The key spices are lemongrass and chilies for aroma and flavor, but you can omit less crucial ones if needed. The coconut milk and salt are essential.
Enjoy the fruits of your labor – a delicious and authentic Pla Kem Kua Kati. This recipe is a testament to the simplicity and depth of Thai culinary traditions, proving that incredible flavour can be achieved with just a few key ingredients. So gather your family and friends, and savor this taste of ancient Thailand.