Nam Tok Pla (AKA Seared Seabass Served with a Spicy Tamarind Sauce)

When translated literally, Nam Tok means “waterfall”. But when used to describe a recipe, generally refers to to the dripping juices of a beautifully cooked piece of meat.

While the dish typically features grilled or pan-fried meat (commonly beef or pork), we love this version that highlights seared seabass served with a spicy tamarind sauce. After all, given that the Kingdom of Thailand is made up of almost 1500 islands, it feels a wasted opportunity not to make this dish with a seafood-centric spin.

One tradition we do recommend sticking to is serving this Nam Tok Pla dish with sticky or glutinous rice, and a few slices of fresh cucumber. It makes for a delicious and refreshing meal with the kind of perfectly balances flavours that have made Thailand a foodies’ paradise.

INGREDIENTS

• 80g Seabass fillet
• 15g white cabbage, shredded
• 15 g dressing (see below)
• Garnishes (see below)
  
  DRESSING INGREDIENTS
• 1 tbsp Lime juice
• 1 tbsp Fish sauce
• 1.5 tsp Palm sugar
• 1 tbsp Tamarind juice
• 1 tbsp Water
• 1 tsp Toasted rice powder
• A pinch of chili powder
  
  GARNISHES
• 2 g shallots, sliced into rings
• 5 g onion, thinly sliced, soak in cold water
• 1 g spring onion, chopped
• 1 g chopped corriander or Thai long parsley
• 1 g Mint leaves
• 2 g toasted rice powder
• A pinch of chili powder

METHOD

• To prepare dressing, add tamarind juice, palm sugar, fish sauce and water then heat on a stove with medium heat. Stir everything until palm sugar has melted then add the toasted powder rice powder and chili, and set aside.
• Pan sear the seabass until brown on both side, and keep aside.
• To serve, place the cabbage in a dish, then top with the seared fish fillet, pour over with dressing.
• To garnish, sprinkle the dish with shallots, onions, spring onion, corriander or Thai long parsley, mint leaves, roasted ground rice, and extra pinch or chilli powder.