Friday, October 19, 2007

nahm prik platu

Nahm Prik Platu : Thai Mackerel Relish

"Platu Tod" - Fried Salted Thai Mackerel was my most favourite dish when I was young and it’s still my favourite now. It’s an easy dish just "Platu Tod" and Streamed Rice then you are filled up.

Thai seem to be confused when we talk about “Nahm Prik Platu” and “Nahm Prik Kapi Platu Tod”. People, in general, like to mistake “Nahm Prik Platu” for “Nahm Prik Kapi Platu Tod”, they are not the same dish the only thing they share in common is Platu : the latter has Platu Tod as one side dish not in the ingredients at all.

Personally, I like both of them evenly.

Anyway, find below my very own version of “Nahm Prik Platu”

2-3 of Big & Good Quality Platu (Thai Mackerel), fried or streamed and boned (you can find at Villa or at Central Food Hall – B 60 for each)
4-6 of Red Shallots, peeled and roasted
4-6 of Garlic, peeled and roasted
4-6 of Red Chillies, roasted
¼ Cup of Coriander leaves, finely chopped
¼ Cup of Spring Onion, finely chopped

4-6 Tablespoons of Fish Sauce
4-6 Tablespoons of Lime Juice
1 Teaspoon of Palm Sugar

Long Bean, cut into 2 inch pieces
Carrot, cut into 2 inch pieces
Cucumber, cut into 2 inch pieces
Wing Bean, cut into 2 inch pieces
(Any Greens on hand depends on your liking)


• Put boned Platu/ Platu fillet, roasted Red Onion, roasted Garlic and roasted Chillies in the blender, blend till almost fine (add ¼ cup of warm water)
• Add Fish Sauce, Lime Juice and Palm Sugar, blend for a bit more
• Remove in the a serving cup
• Sprinkle with chopped Coriander leaves and chopped Spring Onion
• Serve with Fresh or Streamed Veggies and Streamed Whole-Grain Rice

Note : Normally, Thai people pound "Nahm Prik" using a Mortar and Pestle but as you know that I am a product of my time : being a lazy & impetient person. So, I find its easier just to blend it.

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