Smoked Fish Paste – Pla Naem

I N F O The traditional accompaniment to smoked sausage. The fish should taste smoky, the piquancy of the fresh shallots and the tartness of the Asian tangerine or lemon create a playful balance to the fish.

P a g e Scrape meat from the smoked fish; it should not contain any bones.

Moisten fish with citrus juice and garlic syrup. Season with salt and palm sugar. Mix with shallots, rind, peanuts, pickled garlic and citrus zest. Finally, add toasted long grain rice. Serve on “betel” leaves, sprinkled with chili and cilantro.

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