Remember growing up in Thailand and hearing the phrase “Kin Kao Kin Pla” or “Kub Kao Kub Pla”? It means “having rice and fish.” While it doesn’t directly mean eating fish and rice, it implies any meal or dish. Rice and fish are basic staples that most Thai people can afford and are familiar with. You might also find a restaurant called “Kub Kao Kub Pla” or “Kao Pla” in Thailand or overseas, representing Thai food.
Let’s talk about fish, specifically “Pla Tu” (Mackerel). Why is Pla Tu so important? It’s cheap, nutritious, and downright delicious! There’s even a popular Thai country song called “Namprik Platu” (น้ำพริกปลาทู), released in 2015 by Samart Payakaroon, a retired Muay Thai fighter, professional boxer, and entertainer. The song resonates with many, celebrating the beauty of a simple life. A notable verse, “ไม่มีสเต็กสตู ปลาทูน้ำพริกยังมี,” translates to “even if we have no steak or stew, we still have Pla Tu and Nam Prik.” This highlights that while life might not always be fancy, there’s joy in appreciating basic, comforting food. Simple dishes, like Pla Tu and Nam Prik, remind us that even the most modest meals can be deeply satisfying.
The famous Pla Tu from Amphawa Floating Market on the Mae Klong River, Samut Songkhram Province
(Image source | thairath)
Pla Tu and rice are pantry staples in Thai households. Once fried, Pla Tu stays tasty for days. This dish brings back memories of both the good and the tough times. Today, we’re diving into a basic yet iconic Thai dish: Kao and Pla Tu with Prik Nam Pla and a side of mango salad with crispy anchovies.
Prik Nam Pla is a simple but essential condiment made with fish sauce, garlic, chilli, and lime. It’s so versatile that you’ll find it everywhere, from 5-star hotels to street food stalls. When money is tight, we have “Kao Kluk Nam Pla” (rice mixed with fish sauce). To spice things up, we’re making fried Pla Tu with Prik Nam Pla, mango salad with crispy anchovies, jasmine rice, and a side of fresh cabbage.
For this recipe, we’re using Megachef Seasoned Fish Sauce, a balance of fish sauce and coconut sugar. Just add sliced garlic, chilli, and a squeeze of lime, and tada– your Prik Nam Pla is ready! We also use the seasoned fish sauce to make the salad dressing for the mango salad. It’s a super quick meal for someone with limited time. If you have extra time and want to make your own, simmer the fish sauce with coconut sugar over low heat until the sugar dissolves and adjust the taste to your liking.
Now it’s time to get ready for a delightful, tangy, and comforting meal! This fried fish with salad combines the sweetness of ripe mango with the salty crunch of crispy anchovies, a fried Pla Tu, and steamed jasmine rice with Prik Nam Pla. Perfect as a refreshing salad or a flavourful side dish, here’s how you make it:
Ingredients:
For the Salad:
- 1 large ripe mango, peeled, pitted, and julienned
- 1 cup fried anchovies (store-bought or homemade)
- 1/4 cup fresh spring onions, chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped (optional)
- 1-2 tablespoons crushed chilli or scud chillies, finely sliced (optional)
For the Dressing:
- 2 tablespoons seasoned fish sauce
- 1 tablespoon lime juice (about 1 lime)
- 1-2 cloves of garlic, sliced
- 1 small red chilli, finely chopped (optional)
The Perfect Winter Comfort Food
This fried rice with chilli jam prawns is not only delicious but also incredibly easy to make. The combination of the smoky Nam Prik Pao, fresh prawns, and crispy rice paper creates a dish that is both comforting and satisfying. The best part is that it utilises ingredients you likely already have at home, making it perfect for a cosy night in.
Instructions:
- Prepare the Fried Anchovies:
- If you’re frying your own anchovies, heat a bit of oil in a pan over medium heat. Fry until crispy, then drain on paper towels. If using store-bought, skip this step. We actually use the canned ones in this recipe.
- For Fried Mackerel:
- In Australia, our Pla Tu comes in frozen packs of two. We shallow fry them in a pan, or you can air-fry the fish if you prefer using less oil. Once done, peel and remove the bones as much as possible.
- Make the Dressing:
- Mix the seasoned fish sauce, lime juice, minced garlic, and crushed chilli (if using) in a small bowl. Taste and adjust – add more sugar for sweetness or lime juice for tanginess.
- Put the Salad Together:
- In a large bowl, combine julienned mango, chopped spring onions, coriander, mint leaves (if using), and fried anchovies. Gently toss to combine.
- Add the Dressing:
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Garnish:
- Sprinkle with more coriander and mint leaves. Add sliced bird chillies for extra heat, if you like.
- Serve:
- Enjoy immediately, or let it sit for 10-15 minutes for the flavours to meld. It’s perfect as a light lunch or a refreshing side dish.
Tips:
- Adjust the dressing to your taste – sweetness, saltiness, and spiciness are all up to you.
- Customise with extras like shredded carrots, toasted peanuts, or more fresh herbs.
This dish brings back cherished childhood memories. It’s an easy, affordable meal that we never get tired of cooking and tasting. Simple yet incredibly satisfying, we’re sure you’ll love it too. We hope many of you will miss home a bit less after enjoying this dish and listening to the “Namprik Platu” song.
