Smoked Mackerel Nam Prik

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.