Som Tum Ma Muang Pla Ra Pla Krob, or Green Mango Salad with Fermented Fish and Crispy Fish, is a vibrant and intensely flavorful Thai dish that explodes with contrasting textures and tastes. The sweet and tart green mango is perfectly balanced by the pungent, umami-rich fermented fish (pla ra), while the crispy fried fish adds a delightful crunch. This isn't your average salad; it's a symphony of tastes and textures that will tantalize your taste buds and leave you craving more. This unique combination of ingredients creates a complex and unforgettable culinary experience, showcasing the best of Thai cuisine's bold and exciting flavors.
This recipe offers a step-by-step guide to crafting your own authentic Som Tum Ma Muang Pla Ra Pla Krob, allowing you to recreate this incredible dish in your own kitchen. From preparing the perfectly balanced dressing to achieving that satisfyingly crisp fried fish, we'll guide you through each stage ensuring a delicious and authentic result. Let's dive into the recipe and unlock the secrets to this iconic Thai masterpiece!
Tools Needed
- knife
- mortar and pestle (optional)
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Mango and Aromatics
- Peel the mangoes and cut them into strips. Cut the mangoes thinly for easy pounding and less waste.
- Prepare chilies (adjust to your spice preference), garlic (optional, not recommended for selling), and tomatoes.
Step 2. Make the Dressing and Combine Ingredients
- Quickly mix the chilies, garlic (if using), and tomatoes.
- Add palm sugar, fish sauce, tamarind juice (optional), and lemon juice to taste.
- Add cashew nuts.
- Mix all ingredients well. Add roasted peanuts and crispy fish as desired.
Step 3. Season and Adjust
- Taste and adjust seasoning (add water if too salty, more fish sauce/palm sugar/lemon as needed).
Step 4. Serve
- Serve and enjoy!
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Use sour mangoes for the best flavor. Mangoes from the 9th month are recommended.
- Cutting mangoes into thin strips ensures even pounding and less waste. This method is commonly seen in salad shops.
- If making for sale, avoid adding pounded garlic to maintain freshness and appeal.
- Adjust seasoning to your preference. Add more fish sauce for saltiness, palm sugar for sweetness, and lemon for sourness.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 50-60g
- Protein: 10-15g
FAQs
1. Where can I find Pla Ra (fermented fish)?
Pla Ra can be found in many Asian grocery stores, particularly those specializing in Thai ingredients. You may also find it online from specialty food retailers.
2. Can I substitute Pla Ra if I don't like the strong flavor?
While Pla Ra is key to the authentic flavor, you can try using fish sauce (nam pla) as a partial substitute. Start with a small amount and adjust to your taste preference. Be aware that the flavor profile will be significantly different.
This Som Tum Ma Muang Pla Ra Pla Krob recipe delivers a truly authentic Thai experience, showcasing the incredible balance of sweet, sour, salty, and spicy flavors. The satisfying crunch of the fried fish against the refreshing green mango is a textural delight you won't soon forget. Enjoy this explosion of taste, and don't hesitate to experiment with the spice level to perfectly suit your palate!