Hello everyone, today I'm taking you back into the kitchen to cook something new. The menu today is coconut milk chili paste, and the meat we'll be using today is canned mackerel. This dish takes a while to make, but it's always delicious and I never get tired of it. Let's look at the ingredients and how to make it.
Ingredients
- Two cans of mackerel
- Three chilies
- One large shallot
- Three cloves of garlic
- 100 grams of coconut milk
- One teaspoon of seasoning powder
- One teaspoon of lime juice
- Two teaspoons of fermented fish sauce
How to make it
- Clean and chop the chilies, garlic, and shallots into small pieces. Sauté them over low heat until everything is tender. Then, put them in a mortar and pestle. Don't grind them too finely, just enough to leave visible pieces and allow you to taste the ingredients.
- Sauté the mackerel flesh over low heat and mash it into small pieces. Cook until the mackerel starts to dry out. Then add the coconut milk.
- Next, add the crushed chilies, shallots, and garlic and mix well. Then, season with the seasoning powder and add the fermented fish sauce. Don't turn off the heat yet; keep it on low heat to allow the coconut milk to slightly separate, which will enhance the aroma and flavor.
- Turn off the heat, squeeze in the lime juice for a slightly sour and fragrant taste. Serve in a bowl with fresh or boiled vegetables and hot jasmine rice.
And that's the coconut milk chili paste recipe. It may seem simple, but it's quite time-consuming and involves many steps. However, it's not difficult for us. If you have fresh mackerel, it's better than canned mackerel for a more delicious taste. If you want to try making it, you can adjust the ingredients and seasonings to your liking. That's our meal for today. We hope you enjoyed it. Thank you for watching and have a great day!