Nam Prik Kapi with Fried Mackerel and Veggies

Why You’ll Love This Recipe

• Authentic Thai flavor balance: bold shrimp paste, bright lime, fiery chilies, gentle sweetness.
• A colorful platter of raw and blanched vegetables for fresh crunch and comfort.
• Crisp-fried mackerel adds a satisfying, savory counterpoint to the zesty dip.
• Perfect for sharing: set it in the middle, scoop and mix bites your own way.

Grocery List

• Produce: Limes, Thai bird’s eye chilies, garlic, cucumber, Thai eggplants, green cabbage, yardlong beans, okra, pumpkin (kabocha or similar), water spinach (morning glory), shallot (optional), fresh herbs and lime wedges (optional).
• Dairy: None.
• Pantry: Thai shrimp paste (kapi), dried shrimp, palm sugar (or light brown sugar), fish sauce, rice vinegar, neutral frying oil, salt, ice, jasmine rice (optional).

Full Ingredients

Shrimp Paste Relish (Nam Prik Kapi)

• 2 tbsp (30 g) Thai shrimp paste (kapi)
• 8–12 Thai bird’s eye chilies, stems removed (start with 8 for medium heat)
• 6 medium garlic cloves (about 18 g), peeled
• 2 tbsp (15 g) dried shrimp, soaked in warm water 5 minutes and drained
• 1 tbsp (12 g) palm sugar (or light brown sugar), packed
• 3 tbsp (45 ml) fresh lime juice
• 1–1.5 tbsp (15–22 ml) fish sauce, to taste
• 2–3 tbsp (30–45 ml) warm water, to loosen
• Optional: 1 tbsp (10 g) finely sliced shallot for extra sweetness

Vegetables (Raw)

• 1 Persian cucumber (150 g), cut into batons
• 4 small Thai eggplants (120 g total), quartered
• 1/4 small green cabbage (150 g), cut into wedges

Vegetables (Blanched)

• Yardlong beans (150 g), cut into 6–7 cm lengths
• Okra (150 g), whole, tips trimmed
• Pumpkin or kabocha (200 g), sliced 1 cm thick
• Water spinach/morning glory (150 g), cut into 8–10 cm lengths
• 2 L water + 1 tbsp fine salt for blanching, ice bath for shocking

Crisp-Fried Mackerel

• 2–3 Thai short mackerel (pla thu), about 450 g total, cleaned and patted dry (or 2 skin-on mackerel fillets, 300 g)
• 1/2 tsp fine salt
• 1 tsp rice vinegar
• 1 cup (240 ml) neutral oil (rice bran, canola, or peanut) for shallow-frying

To Serve (Optional)

• Steamed jasmine rice
• Lime wedges and a few fresh herbs (Thai basil or coriander)

Step-by-Step Instructions

Step 1: Season the fish and prep the vegetables

Pat the fish very dry. Rub with 1/2 tsp salt and 1 tsp rice vinegar. Rest at room temperature for 10 minutes while you prep the vegetables. Cut the raw vegetables as listed. Bring 2 liters of water with 1 tablespoon salt to a boil for blanching and prepare an ice bath (1 liter cold water with plenty of ice).

Step 2: Toast the shrimp paste to mellow its aroma

Place the shrimp paste in a dry skillet over medium heat. Toast 2–3 minutes per side until fragrant and slightly darkened. This step tames pungency and adds a subtle smokiness. Let it cool briefly.

Step 3: Make the nam prik kapi (pound or blend)

Mortar and pestle (traditional): Pound chilies and garlic to a coarse paste. Add dried shrimp and pound until crushed. Add the toasted shrimp paste and palm sugar; pound to combine. Stir in lime juice and fish sauce. Loosen with 2–3 tablespoons warm water to a thick, spoonable dip. Taste and balance: it should be boldly spicy, lusciously sour, firmly salty, and lightly sweet.

Food processor: Pulse chilies, garlic, and dried shrimp to a coarse texture. Add toasted shrimp paste, palm sugar, lime juice, fish sauce, and warm water; pulse just until combined. Do not overblend; a little texture is ideal.

Step 4: Blanch the vegetables just to crisp-tender

Working in batches in the boiling salted water: blanch yardlong beans 45–60 seconds, water spinach 30 seconds, okra 3 minutes, and pumpkin 4–5 minutes (until a knife meets slight resistance). Transfer each batch to the ice bath for 30 seconds to stop cooking, then drain well. Keep cucumber, Thai eggplants, and cabbage raw for crunch.

Step 5: Fry the mackerel until crisp

Heat 1 cup (240 ml) oil in a skillet to 180°C/355°F. If using whole small mackerel, score the thickest parts 2–3 times on each side. Fry fish 3–4 minutes per side until deep golden and crisp; internal temperature should reach 63°C/145°F. Drain on a rack or paper towel. Keep warm.

Step 6: Plate the platter

Spoon the nam prik kapi into a small bowl. Arrange the raw and blanched vegetables and crisp fish around it on a large plate or tray (banana leaf lining is lovely if available). Add lime wedges and herbs if using.

Step 7: Final seasoning and how to eat

Taste the dip again just before serving; adjust with a squeeze of lime for acidity, a splash of fish sauce for salt, or a pinch of sugar for balance. To eat, scoop a little rice (optional), add a piece of fish, and swipe through the relish with a crunchy vegetable for the perfect bite.

Pro Tips

• Start conservative with shrimp paste: if yours is very strong, begin with 1.5 tbsp and add to taste.
• Texture matters: the relish should be chunky, not a smooth puree. Stop pounding or pulsing once cohesive.
• Oil temperature is key: 180°C/355°F yields crisp fish without greasiness. Use a thermometer if possible.
• Blanch to bright: shock vegetables in ice water to lock in color and prevent overcooking.
• Balance like a Thai cook: taste for spicy-sour-salty-sweet and nudge one direction with chilies, lime, fish sauce, or sugar.

Variations

• Grilled or air-fried fish: Grill mackerel over medium-high heat 3–4 minutes per side, or air-fry at 200°C/400°F for 8–10 minutes, flipping once.
• Milder heat: Swap half the bird’s eye chilies for 1–2 mild green chilies to keep flavor with less fire.
• Seasonal vegetables: Swap in green beans, broccolini, young okra, lightly blanched cauliflower, or crunchy radish.

Storage & Make-Ahead

The relish keeps 3–4 days refrigerated in a sealed container; its flavor may intensify slightly. Blanched vegetables keep 2 days refrigerated (pat dry before storing). Fry fish just before serving for best texture; to re-crisp, heat in a 200°C/400°F oven or air fryer for 5–7 minutes. Lime wedges and herbs should be prepped fresh.

Nutrition (per serving)

Approximate: 360 kcal; 24 g protein; 20 g fat; 20 g carbohydrates; 5 g fiber; 1200 mg sodium. Values will vary based on vegetable selection, exact fish size, and oil absorption.