This is a hot fishy dip that goes great with vegetables, rice, or anything you like as a tasty yet healthy snack or meal! It is cheap to make, and although usually made with a mortar and pestle, you could speed things up by using a food processor.
As always adjust the amount of chillies used to your own preference as 5 may be too much or too few for some people!
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4 cloves garlic 1 large shallot 5 bird eye chillies 1 red chilli 1 small mackerel 1 tbsp fermented fish sauce (pla-raa) (Pantai brand preserved fish sauce) 3 tbsp water
- lime juice 2 tbsp
- fish sauce 1 tbsp 1 tbsp sugar
Special Cooking Equipment Used
Step 1: Begin by grilling 1 small mackerel on a medium heat until it is cooked and lightly browned on both sides.
Step 2: Next slice 1 large shallot into thick slices, and do the same for 4 cloves of garlic. Then remove the stalk from 1 large red chilli and slice. Then do the same for 5 bird eye chillies.
Step 3: Then dry fry the chillies, shallots and garlic in a pan for a few minutes on a medium heat until they start to brown.
Step 4: By now the mackerel should be cooked, so carefully remove just the fish meat, being careful to leave behind any bones and the head. We are only interested in the meat.
Step 5: Now add the dry fried chillies, garlic and shallots to a mortar and pestle along with the mackerel fish, and crush everything together for a few minutes until you are left with a paste.
Step 6: Next add 1 tbsp of fermented fish sauce, 1 tbsp of fish sauce, 3 tbsp of water, and 1 tbsp of sugar to the paste, and mix together.
Step 7: Finally, add the paste to a serving bowl and pour in 2 tbsp of lime juice, mix one final time then serve and enjoy!
We served ours with some chopped vegetables and fried eggplant, but the dip also pairs well with rice. We hope you enjoyed this nam prik recipe – if you did and you would like to see lots more Thai and Asian inspired recipes, be sure to subscribe to our youtube channel or newsletter – we usually publish 2 to 3 new recipes every week!