Listen to the Thai name pronunciation
Here is a wonderful spicy Nam Tok recipe; you may as well go for it! A crispy fried fish dressed with plenty of fresh herbs, plenty of chilies than some lime juice and fragrant ground roasted rice as a textural binder. It is an unpretentious dish, that is just about what is around and what is available; there is some sort of truth about it, which makes it so wonderful.
If you are trying your first Issan style recipe, than this is the one to go for. It is not complicated to prepare and will show off beautifully the hearty and rustic flavors of Issan.
naam dtohk bplaa chaawn
สูตรทำน้ำตกปลาช่อน
Ingredients
- Snakehead fish, medium size about 300g (can be substituted with any firm white flesh fish)
- Neutral flavor oil for deep frying
- ⅓ cup stock or water
- 1½ tablespoon ground roasted rice
- 1½ tablespoon ground dry chilies
- 2 tablespoon limejuice
- 2 tablespoon fish sauce
- 1 teaspoon granulated sugar
- ⅓ cup spring onions, both green and white parts (about 2 stalks), finely chopped
- ⅓ cup coriander, roughly chopped
- ⅓ cup mint leaves, hand torn into halves.
- ⅓ cup lemon grass, (about 1½ stalks), very finely chopped
- 4-5 shallots (about ⅓ cup) roughly chopped
- 3-5 Kaffir lime leaves, thinly chopped
- Lettuce leaves, Mint leaves, fried dried bird’s eye chilies
- Clean the fish. Remove the backbone and back fins. Score the body with diagonal cuts to allow even cooking.
ปลาช่อนให้แม่ค้าที่ตลาดทำความสะอาดให้เรียบร้อย
- Deep-fry the fish on medium heat until golden and crispy from the outside. Set aside. If the fish is too large to be submerged in the oil, you can use a spatula to wash the exposed areas with hot oil. Be very careful. Hot oil is extremely dangerous!
ทอดโดยใช้น้ำมันให้ท่วมตัวปลา
- On low heat fry a handful of dried bird’s eye chilies for decoration
ทอดพริกแห้งในน้ำมัน โดยใช้ไฟอ่อนจนพริกแห้งออกสีเงา ๆ
- In a mixing bowl mix all the dressing ingredients in the order they are listed here.
ผสมเครื่องน้ำตก ประกอบด้วย น้ำเปล่า น้ำมะนาว น้ำปลา น้ำตาลทราย พริกป่น ข้าวคั่ว ผักชี ต้นหอม ใบสะระแหน่ตะไคร้ ใบมะกรูด และ หอมแดง เข้าด้วยกัน
- Arrange lettuce leaves on a large serving plate. Place the deep-fried fish on top and pour the herbs dressing mixture over the fish.
- Decorate with fresh mint leaves and fried dried bird’s eye chilies.
วางปลาบนจาน และ ราดเครื่องน้ำตกทั้งหมดลงไป ตบแต่งด้วยพริกแห้งทอด และ ใบสะระแหน่ เป็นอันเสร็จ
- Serve with hot sticky rice.
Hanuman
Latest posts by Hanuman (see all)
-
Dtom Jeaw Pla Recipe
A Rustic & Spicy Laotian Fish Soup with Grilled Eggplants, Oyster Mushrooms and Herbs
สูตรทำต้มแจ่วปลา - September 23, 2012 -
Or Lam Gai Recipe
Velvety Laotian Stew of Chicken, Eggplants and Wild Pepper Vine
(aw laam gai sai sakan)
สูตรทำเอาะหลามไก่ใส่สะค้าน - September 16, 2012 -
Pad Kee Mao Recipe of Stuffed Squid with Shrimp, Pork and Water Chestnuts Garnished with Crispy Basil Leaves
(phat khee mao bplaa meuk yat sai goong neuua muu lae haaeo)
สูตรทำผัดขี้เมาปลาหมึกยัดไส้กุ้งเนื้อหมูและแห้ว - February 26, 2012 -
Thai Fried Fish Recipe
Southern Thai Style Deep Fried Fish with Fresh Turmeric
(bplaa saai daaeng thaawt khamin)
สูตรทำปลาทรายแดงทอดขมิ้น สูตรปักษ์ใต้ - January 30, 2012 -
Thai Dessert Recipe:
Pandan Flavored Sweet Translucent Gelatinous Rice
(khaao niaao gaaeo)
สูตรทำข้าวเหนียวแก้ว - June 20, 2011
Curry shops are for the busy businessman and the hungry traveler a real must. They offer a selection of the most attractive and appetizing food you can think of. This is the Thai version of fast food, even faster than in the west. So here is a wonderful little lunchtime dish that goes well with [...]
In this video you will learn how to prepare an authentic Bangkok favorite stir fry dish.
A friend and a colleague, who used to live on a boat for 10 years in the British Virgin Islands, told me recently, that they had lots of tamarind trees over there and how much she loves the sauces and jellies made from tamarind. In Thai cooking we love tamarind as well. anyone who is [...]
The whole point of salting fish as a preserving method to the Thais goes back way before refrigeration and that is why slated fish is so deeply rooted in the Thai cuisine. The salting process produces a new ingredient that is different and equally good to the original. The method is simple, the clean fresh [...]
Mixing finely chopped fresh chilies including their seeds with fish sauce and a splash of lime juice makes the staple sauce accompanying almost every Thai dish. Restaurants reserve it an honor place on the table, next to the tissue paper and the tooth picks. The debate is on. Some call it “phrik naam bplaa” other [...]
{ 7 comments… read them below or add one }
Look so good Hanuman…just like I imagine..you are wonderful indeed…Try more for the next cooking…I will watch and give you a comment !!!! Well done kha 10/10 points
น่าทานมากๆๆเลยค่ะ คุนหนุมาน ไว้จะลองไปทำบ้าง ^^
Hmmmm What a yummy food!!! I have no more Pla Duk in my freezer…What a jelious that you have such a fresh fish there ;) Thanks for sharing ka!!!
เผ็ดร้อนน่ากินจริง ๆ ปลาช่อนที่นี่มีแต่แช่แข็ง แต่คิดว่าปลาสดที่นี่น่าจะมาทำน้ำตกได้
วันไหนแดดร้อน ๆ จะลองเมนูนี้ดู กินกับข้าวเหนียว อา แซ่บ ๆ
เห็นแล้วน้ำลายไหล เลย น่ากิน
Wow, we just ate this for dinner. We used tilapia filets. Eating it, we thought we were back in Thailand at a fancy restaurant. Keep the good recipes coming!!!
Love this suggestion. I have a whole fried tilapia and will definitely try this over it. Thank you.
Just stumbled onto your site while I was looking for a PaLo recipe. Will have to try that next.