น้ำพริกปลาทู

Origin

Nam Prik Pla Too is a traditional Southern Thai dish, particularly popular in Chumphon, Ranong, and Surat Thani provinces. It has a long history dating back to ancient times and was originally prepared in households as a side condiment for steamed hot rice or fresh vegetables. The mackerel used is typically caught from nearby coastal waters, giving it freshness and a distinctive aroma.

Characteristics and Flavor

This nam prik has a thick, sticky consistency with a golden-yellow hue derived from the oil of fried mackerel. It delivers a spicy kick from bird’s eye chilies, balanced by the saltiness of salt and the aromatic fragrance of shrimp paste. The spiciness gradually becomes familiar and enjoyable with each bite.

Ingredients

Fresh mackerel 1 fish (cut into small pieces), dried bird’s eye chilies 1 cup, shrimp paste 1 tablespoon, garlic 4–5 cloves, vegetable oil适量, a pinch of salt

How to Serve

Fry the mackerel with shrimp paste until dry, then pound thoroughly. Add chilies and garlic, stir-fry lightly until fragrant. Garnish with fresh herbs such as coriander, green onions, or white cabbage. Serve with steaming hot rice or crispy bread.

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