I didn’t know that I like Nam Prik until recently. Nam Prik is a Thai Chili, Lime, Fish Sauce that is usually based with tamarind. I looked up on how to make the sauce. Mine is pretty basic but based with mango that goes really well with fish. Then I read another recipe where they marinated the fish and then used Nam Prik, I didn’t have the ingredients to do their marinate so I came up with something else that is also delicious. This recipe is only two servings.

Ingredients for two servings

2 meal sized white fish filets

2 Tablespoons canola oil

1 cup shallots – sliced extra thin on a mandolin

1/2 teaspoon ground ginger

1/4 teaspoon turmeric

1/4 teaspoon anise seeds

1/2 teaspoon garlic confit

1/2 cup mango – puree

1 1/2 teaspoon garlic confit

1/2 teaspoon ground ginger

1 hot red pepper – minced

1 1/2 teaspoons rice wine vinegar

1 lime – juice and zest (optional save some zest to sprinkle on top)

1 1/2 teaspoons fish sauce (preferably Red Boat Brand)

2 Tablespoons fresh mint – torn or chopped

2 Tablespoons fresh cilantro – torn or chopped

fresh crushed sea salt to taste

fresh ground black pepper to taste

2 Tablespoons olive oil to spray on pan and fish (guessing around 2 Tablespoons)

2 Tablespoons butter

Directions

Heat up the canola oil on medium high heat in a sauce pan. When the oil is hot add the shallots. Keep cooking till the shallots are caramelized. Take out heat and add the ginger, turmeric, anise and garlic confit. Mix well. Leave out on counter till cool. Get out the fish and lay them on big pieces of plastic wrap. When the marinade is cool you can pat the mixture evenly over the fish. Wrap the fish in the plastic wrap. Marinate in the refrigerater 4-5 hours.

While your fish is marinating make the Mango Nam Prik.

You need around 1/2 cup of pureed mango. That might be one-three mangos depending on their size. The pureed mango gets mixed in a small bowl with the garlic confit, ginger, hot pepper, vinegar, lime juice, some or all zest, and fish sauce.

Now it’s time to cook the fish. (you can do this in either fry pan or oven) I think a fresh fish is better in a fry pan but a fish from frozen comes out better in the oven.

Spray the fish and either fry pan or baking sheet with olive oil.

If you are doing it in the oven pre-heat your oven to 350 degrees F.

Put your fish on oiled baking sheet and top each fish with dabs of unsalted butter.

Your fish stays in the oven till cooked threw. Timing will differ. In my oven this took 15 minutes.

Serve the fish splashed with mango nam prik fresh mint and cilantro and salt and pepper to taste.

It’s FORKING Delicious!