Ingredients
Fermented Fish (Pla Ra): 250g (use high-quality gourami or snakehead fish).
Aromatics: * 1/2 cup finely sliced young galangal
1 cup finely sliced lemongrass
1/4 cup finely shredded kaffir lime leaves
1 cup sliced shallots
1/2 cup sliced garlic
Chilies: 10–15 dried large chilies (soaked in water until soft) or adjust to your heat preference.
Seasoning: 1–2 tablespoons palm sugar, 2–3 tablespoons tamarind concentrate (optional, for a hint of tang).
Instructions
Prepare the Fish: Simmer the fermented fish in a small amount of water until the flesh falls away from the bones. Strain out the bones, then mince or mash the fish meat until smooth.
Pound the Aromatics: In a mortar and pestle, pound the dried chilies, galangal, lemongrass, garlic, and shallots until they reach a coarse, uniform consistency. (Alternatively, use a food processor, but be careful not to over-blend into a mush).
Sauté: Heat a small amount of oil in a pan over medium-low heat. Add the pounded aromatics and stir-fry until incredibly fragrant.
Combine: Add the prepared fermented fish meat into the pan. Stir-fry thoroughly so the flavors incorporate well.
Season: Add the palm sugar (and tamarind concentrate, if using). Continue to stir-fry over low heat until the mixture reaches your desired level of dryness.
Finish: Stir in the shredded kaffir lime leaves at the very end to release their fresh, citrusy aroma. Remove from heat and let it cool completely.
Tips for Success
Storage: Cooking the paste until it is relatively dry allows it to be kept in the refrigerator for up to a month without losing its quality.
Extra Texture: For an elevated version, stir in some crispy pork cracklings (Gak Moo) right before serving. This adds a fantastic crunch and richness that perfectly complements the salty, funky profile of the fermented fish.
Serving Suggestions: Serve alongside a generous platter of fresh raw vegetables such as cucumber sticks, long beans, baby eggplant, and fresh acacia or "Kra-thin" leaves.
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