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Smoked Mackerel Nam Prik

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g smoked mackerel, flaked

  2. 140g long red chilli paste (see below)

  3. 170g component h (see below)

  4. 30g anchovy fillets

  5. 40ml lemon juice

  6. 45ml fish sauce

  7. 30ml olive oil

  8. 15g dried prawns , toasted and spun (floss)

  9. 255g shallot , sliced on mandoline against grain

  10. 55g garlic , sliced on mandoline across grain

  11. 55g pickled garlic , sliced on mandoline across grain

  12. 55g palm sugar , crushed

  13. 55g tamarind

  14. 70g smoked tomato paste

  15. 40g water

  16. 1/2 tbsp salt

  17. 250g long red peppers , whole

  18. 45ml olive oil

Instructions Jump to Ingredients ↑

  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.

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