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http://www.lifestylefood.com.au/recipes/15323/smoked-mackerel-nam-prik

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Smoked Mackerel Nam Prik

Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

  • 450g smoked mackerel, flaked

  • 140g long red chilli paste (see below)

  • 170g component h (see below)

  • 30g anchovy fillets

  • 40ml lemon juice

  • 45ml fish sauce

  • 30ml olive oil

  • 15g dried prawns, toasted and spun (floss)

  • Component H

  • 255g shallot, sliced on mandoline against grain

  • 55g garlic, sliced on mandoline across grain

  • 55g pickled garlic, sliced on mandoline across grain

  • 55g palm sugar, crushed

  • 55g tamarind

  • 70g smoked tomato paste

  • 40g water

  • 1/2 tbsp salt

  • Long Red Chilli Paste

  • 250g long red peppers, whole

  • 45ml olive oil

Method

  • 1.

    In a food processor, pulse the smoked mackerel in batches. You are looking for a uniform, fluffy finished product, DO NOT PUREE!!! Add to a large mixing bowl.

  • 2.

    Work in the remaining of the ingredients and mix thoroughly. The end product should have a meaty texture.

  • 3.

    Store in airtight containers until ready to use.

  • Component H:

  • 1.

    In a large rondeau add enough oil to cover bottom evenly. Over medium heat sweat shallots and both types of garlic until sweet, (about 20 minutes).

  • 2.

    Add tamarind, smoked tomato paste, water and sweat for 30 minutes. You are looking for a thick, sweet end product. Allow to cool.

  • 3.

    In a food processor, add your cooked product and purée until very smooth (2 minutes).

  • 4.

    Store in airtight containers until ready to use.

  • Long Red Chilli Paste:

  • 1.

    Char the pepper on a hot grill in batches, moving them to a mixing bowl as they are done.

  • 2.

    When all peppers are charred, cover bowl with plastic wrap and allow them to sweat for a minimum of 30 minutes. This will allow the skins to be removed easily.

  • 3.

    In a food processor, add the peppers in batches and purée until smooth. Add the olive oil to help emulsify the paste.

  • 4.

    Allow to cool. Store in airtight containers until ready to use.

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