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.
