Salted fish in coconut milk, or Pla Nueng Ma Prao, is a beloved Thai dish that bursts with umami flavor and creamy richness. This seemingly simple recipe packs a powerful punch, showcasing the salty depth of cured fish perfectly balanced by the sweetness and subtle fragrance of coconut milk. It's a dish that transcends its humble ingredients, becoming a comforting and satisfying meal perfect for a weeknight dinner or a special occasion. The fragrant spices further elevate the experience, creating a symphony of taste that will leave you wanting more.
This classic Thai recipe is surprisingly easy to master, even for novice cooks. The key lies in the careful selection of ingredients and a gentle hand in the cooking process. Ready to experience the deliciousness of this traditional Thai dish? Let's dive into the step-by-step guide below to create your own unforgettable Salted Fish in Coconut Milk.
Tools Needed
- Pot
- Mortar and pestle
Ingredients
- Salted fish (snakehead fish recommended)
- Long beans
- Coconut milk
- Salt
- Tamarind juice
- Fish sauce
- Seasoning powder
- Palm sugar
- Kaffir lime leaves
- Galangal
- Lemongrass
- Shallots
- Chili peppers
- MSG (optional)
- Coriander
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Coconut Milk
- Cut the salted fish into pieces and soak in water to soften.
- Prepare coconut milk (diluted if necessary).
- Pound chili peppers (optional).
Step 2. Simmer the Fish in Flavored Coconut Milk
- Heat coconut milk in a pot until it boils.
- Add galangal, lemongrass, shallots, and kaffir lime leaves to the boiling coconut milk.
- Add the soaked and cut salted fish.
- Add chili peppers to taste (optional).
- Add green beans.
- Simmer until the salted fish and green beans are cooked.
Step 3. Season and Adjust Flavors
- Season with seasoning powder, fish sauce, and palm sugar to taste. Adjust water as needed.
- Add tamarind juice to balance the flavors.
Step 4. Garnish and Serve
- Garnish with coriander.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- If you prefer, grill or fry the salted fish before adding it to the coconut milk for a more fragrant flavor.
- Adjust the amount of fish sauce, salt, and chili peppers according to your preference and the saltiness of your salted fish.
- Gourami can be used as a substitute for snakehead fish.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 15-20g
FAQs
1. Can I use other types of fish besides sun-dried fish?
While sun-dried fish provides the best flavor profile for this dish, you can experiment with other firm, white fish like cod or snapper. Just be mindful that the cooking time might need adjustment.
2. What can I do if my coconut milk separates while cooking?
Don't worry, this is common! Just gently stir the coconut milk throughout the cooking process to keep it emulsified. If it separates significantly, you can try adding a tablespoon of fish sauce to help it come back together.
This Easy Sun-Dried Fish in Coconut Milk recipe is a testament to the beauty of simple Thai cooking. With minimal effort, you can create a flavorful and satisfying dish that's sure to become a family favorite. Enjoy the delicious results of your culinary adventure!