Nam Prik Makrut

Fried Branzino, Fish Sauce, Rice, Vegetables, Caramelized Pork Belly, Nam Prik

Chef Pao Thampitak of Gaaeng | Boston

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Adapted by StarChefs | june 2024

INGREDIENTS

Branzino:
Branzino fillet
Kosher salt

Nam Prik:
2 tablespoons fermented shrimp paste
Banana leaf
10 grams Makrut lime peel
3 dried bird's eye chile, roasted
Sea salt
Flesh of 1½ tamarinds
½ tablespoon dried shrimp powder
20 grams peeled shrimp, grilled and minced
½ tablespoon rendered pork fat cracklings
2 teaspoons fish sauce
2 tablespoons palm sugar
½ tablespoon lime juice
2 tablespoons Makrut lime juice
1 green long chile
1 red long chile

Caramelized Pork Belly:
20 grams garlic
50 grams shallot
½ cup palm sugar
1 tablespoon granulated sugar
500 grams diced pork belly
1 teaspoon kosher salt
2 tablespoons fish sauce
20 grams coriander root

To Assemble and Serve:
Yield: 1 serving
Oil for frying
Fish sauce
All-purpose flour
Cooked rice
Fresh vegetables of your choice

METHOD

For the Branzino:
On a work surface, generously season fish with salt. Cover and refrigerate 12 hours.

For the Nam Prik:
Heat and prepare a grill. Wrap fermented shrimp paste in banana leaf. Grill 5 minutes and set aside. In a mortar and pestle, pound grilled shrimp paste and remaining ingredients until a fine paste is achieved. Transfer to an airtight container and refrigerate.

For the Caramelized Pork Belly:
In a mortar and pestle, pound garlic and shallot until a fine paste is achieved. Set aside. In a saucepan over medium-low heat, add palm and granulated sugar. Cook until sugars are well caramelized. Add pork belly, garlic-shallot paste, and ½ cup water. Mix to combine. Add remaining ingredients and cook 10 minutes, or until mixture has thickened. Reduce heat and keep warm.

To Assemble and Serve:
In a fryer, heat oil to 375°F. On a work surface, coat Branzino with fish sauce. Coat lightly with flour and fry 5 minutes. Transfer to a paper towel-lined tray and let drain. On a serving platter, place a pile of rice. Top with fried Branzino and vegetables. Serve with separate ramekins of Caramelized Pork Belly and Nam Prik.

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