Thai cuisine · Salads & Mezze

Pla Duk Yang Nam Jim Jaew

Charcoal-grilled catfish with a dark tamarind-chili dip made from toasted rice, served with fresh herbs.

Ingredients · for 4 servings

• 4 catfish fillets (200 g each)
• 2 tbsp jasmine rice (raw, for toasted rice powder)
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp tamarind paste
• 2 tsp palm sugar
• 2 tsp chili flakes
• 3 shallots
• 4 spring onions
• 1/2 bunch cilantro
• 1 bunch mint
• 2 tbsp vegetable oil

Instructions

1. Pat the catfish fillets dry, rub with 1 tbsp fish sauce and the oil and let sit for 15 min; meanwhile bring the charcoal grill to medium embers.
2. Toast the raw jasmine rice in a dry pan over medium heat for 6-8 min until golden brown, then pound in a mortar into a coarse powder.
3. For the nam jim jaew, mix the remaining fish sauce with lime juice, tamarind paste, palm sugar and chili flakes until the sugar fully dissolves.
4. Cut the shallots and spring onions into fine rings, stir half of them with 2 tbsp of the toasted rice powder into the dip - it should look visibly grainy and deep brown.
5. Grill the fillets on the rack for 4-5 min per side until the surface is browned and the flesh flakes easily with a fork.
6. Arrange the fish on a platter, scatter with the remaining shallots, spring onions, mint and cilantro, and serve the dip alongside in a bowl.