Nam Prik Pla Ra

Nam prik — Thailand's vast family of chilli dipping pastes — predates recorded Thai history, but the pla ra (fermented freshwater fish) version is among the most ancient, rooted in inland communities along the Mekong where salt-preserved fish provided year-round protein. It is still the centrepiece of Isan and central Thai home meals, served with an array of fresh, blanched, and fried vegetables for dipping.

Serves: 4

Ingredients

For the nam prik:

• 3 tbsp (45g) pla ra (fermented fish paste), strained of solids
• 5 cloves garlic, unpeeled
• 4 shallots, unpeeled
• 6-10 fresh red bird's eye chillies
• 2 tbsp (30ml) lime juice
• 1 tsp (4g) palm sugar
• 1 tbsp (15ml) fish sauce (to taste)

For the vegetable platter:

• 200g (7 oz) Thai eggplant (makua puang), quartered
• 150g (5 oz) long beans, blanched and cut into 8cm (3 inch) lengths
• 100g (3½ oz) fresh winged beans or green beans
• 1 small bitter melon, thinly sliced
• Cooked jasmine rice or sticky rice, to serve

Instructions

1. Char the garlic and shallots directly over a gas flame or under a hot grill, turning occasionally, until the skins are blackened and the flesh is soft, 8-10 minutes. Allow to cool, then peel.
2. In a mortar, pound the charred garlic, shallots, and chillies to a coarse paste, about 3 minutes.
3. Add the pla ra and pound to incorporate.
4. Season with lime juice, palm sugar, and fish sauce. The paste should be aggressively salty, sour, and spicy with a deep fermented backbone.
5. Blanch the long beans and any other vegetables that benefit from brief cooking in boiling salted water for 2 minutes. Drain and refresh.
6. Arrange the dip in a small bowl surrounded by the raw and blanched vegetables on a large plate. Serve with rice.

Cook's Notes: Pla ra is available at Southeast Asian grocery stores. The smell is very strong raw — it mellows considerably once the dip is assembled. Store leftover nam prik covered in the refrigerator for up to 3 days.