Mackerel With Kapi Sauce (Nam Prik Kapi & Pa Tu Tod)

Mackerel is a very underrated fish, it's cheap, its full of useful fish oils and has plenty of flavour. This is one of the ways we eat it, with a Kapi sauce made from shrimp paste.

Ingredients

300 gms Mackerel Fish
1 Teaspoon Salt
1 Tablespoon Thai Shrimp Paste
5 Bird Chillies
2 Garlic Cloves
1 Teaspoon Dried Shrimp
5 Small Green Aubergines
1 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
2 Tablespoons Water
2 Tablespoon Brown Sugar
A Large Thai Mortar
Assorted Vegetables for Steaming

Preparation

1. Clean and chop the mackerel into halves, sprinkle with salt then grill until cooked.

2. Make the Kapi sauce by pounding chillies with garlic and shrimp paste. Then add the dried shrimp, small green aubergine, lemon juice, fish sauce, brown sugar, and water and pound a few times more, just to mix.

3. Steam the vegetables.

4. This dish is normally served with Thai Rice, steamed vegetables, the mackerel and the kapi sauce. When you eat it, you take some of the mackerel and sauce, together with some vegetables onto your rice plate and add a spoonful of the sauce.

Serve With

Thai Fragrant Rice