Plate with Short Mackerel and Sauce
(click to enlarge)

Fried Short Mackerel


Thailand   -   Pla thu
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
40 min
Prep		 A popular fried fish dish in Thailand, made from a commercially prepared Short Mackerel fish (see Note-1). It is usually served with Nam Prik Kapi, but you can use other dips if you prefer. Conversely, you can use this dip with any other fried fish.

2
1/4
ar
ar

c


Short Mackerel (1)
Rice Flour
Nam Prik Kapi Sauce (2)  
Oil to fry Fish
Prep   -   (25 minutes)
  1. Prepare Nam Prik Kapi (or any other dipping sauce you wish to use instead.
  2. Thaw Short Mackerel.
Run   -   (15 min)
  1. Lightly coat Short Mackerel with Rice Flour to prevent sticking to the skillet.
  2. In a skillet, heat Oil about 1/8 inch deep to about 375°F/190°C. Fry Mackerel on both sides until cooked through (140°F/60°C in the center).
  3. Serve on a plate with a small dish of Nam Prik Kapi (or other chosen dip). Provide a bone dish. This fish is best dismantled on the plate with chopsticks. Yes, I know Thais only use chopsticks for noodles, but they work real well for bony fish.
NOTES:

  1. Short Mackerel:

      This fish is very popular in Thailand. For this recipe, it commercially prepared by cleaning the fish and breaking the backbone right behind the head so the head can be bent down. This is so the fish will fit in the baskets it is prepared in. The basket of fish is boiled in strongly salted water. I see them in one of the large Asian markets here in Los Angeles (San Gabriel), two fish frozen in a vacuum pack, or two fish frozen in the cooking basket. For details, see our Short Mackerel page.

  2. Nam Prik Kapi:

      This sauce is made from Thai chilis, garlic, shallots, and Kapi (Thai shrimp paste). See our recipe Nam Prik Kapi.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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