Minced Fermented Fish Chili Paste The taste is spicy and fragrant.
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Minced pickled fish with spices or fermented fish Popular dishes of the northeastern region The most delicious taste intensely delicious to various herbs It's very fragrant and delicious. Eat with hot steamed rice. Steamed Glutinous Rice along with various fresh vegetables very tasty Our delicious recipes intensely delicious We have a trick. Choose fermented fish, snakehead fish that smells good, choose one, don't use water, then squeeze out all the juice. and remove the tailbone Then be chopped thoroughly. Then bring various herbs to roast until fragrant, then pound thoroughly. Then take the minced fermented fish. To put into the pound, mix and mix. Then put the seasonings into it. Add tamarind juice as you like. Hope all of you are delicious. With minced fermented fish, our most delicious recipe, fragrant and delicious.
Ingredients for making fermented fish chili paste
- 1 pickled fish
- 5 chili peppers
- 2 red onions
- 3 cloves of garlic
- 2 kaffir lime leaves, sliced into strips
- Ginger, chopped small 1 tbsp.
- Kaempferia 1 stem, brought to the alley
- 1 lemongrass, sliced
- Tamarind juice 1 tablespoon
- 1 tsp palm sugar
How to make fermented fish chili paste with spices
- Start by preparing the pickled fish first. Bring the water to a boil. Bring the cauliflower to boil until cooked. Then unwrap the fermented fish. Separate the fishbone and meat. Then bring it to rest.
- Prepare the curry paste by adding paprika, shallots, garlic, ginger, galingale and lemongrass in equal ratios. Then pound thoroughly and homogeneously.
- Put the fermented fish fillet and mix with the pounded curry paste.
- Season with tamarind juice and palm sugar. with to match
- serving with minced fermented fish chili paste and sprinkle with kaffir lime leaves
Tips for making fermented fish chili paste
- Choosing fermented pla, choose to use fermented fish well. Most of the time, fermented pla fermented from pla kradi, but pla kradi is mostly found in the central region, but using fermented fish, anything must be cleaned because pla fer is one of food preservation. It is fermented fish. with salt and roasted rice, which is the nature of the fermented must eat hygienically
- Preparing fermented fish Boil hot water and blanch it first. Let the fermented fish meat be clean and cooked first. It also helps the chili paste not spoil quickly.
- chili, suitable for making chili paste garden paprika due to minced fermented fish chili paste I don't want the beauty in the color of the chili, but the spicy flavor.
- Garlic for making minced fermented fish chili paste, commonly used Thai garlic because of its aroma, less meat, Chinese garlic has a lot of meat and water. There is not much fragrance.
- kaffir lime leaf, the core of the kaffir lime leaves has a bitter taste. To use kaffir lime leaves for cooking, remove the leaf core first.
- Ginger for making minced fermented fish chili paste, use mild ginger because the old ginger will smell too strong and the ginger meat will be hard while the fermented fish is tough in some places. It may cause the touch of ginger too much, spoiling the taste.
- The ratio of ginger, lemongrass, shallot, garlic and chili should be the same ratio.
- Fermented fish meat already has a salty flavor in it. therefore do not add seasoning with fish sauce or salt But if the taste is not salty enough, you can cook more.
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