Best Marinated Nam Pla Fish Recipes

MARINATED NAM PLA FISH

Marinated Nam Pla Fish image

Nam pla is the Thai version of fish sauce that is the basis for much of Thai cooking. In this simple recipe, the fish "cooks" in the acidic marinade similar to ceviche. Key limes are native to Southeast Asia and are ideal for use in Thai dishes.

Provided by East Wind Goddess

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces bay scallops or 12 ounces tilapia fillets
2 medium tomatoes, chopped, skin and seeds discarded
3 shallots, minced
1 fresh red cayenne pepper, minced, seeds removed and discarded
12 leaves sweet basil, rinsed and shredded
1 bunch spinach leaves
1/4 cup key lime juice
1/4 cup coconut milk
salt
black pepper
1 tablespoon honey
1 tablespoon chopped cilantro
1/4 cup Thai fish sauce (Nam Pla)

Steps:

If using fish fillets, slice into narrow strips.
Add all marinade ingredients.
Mix, cover, refrigerate 8 hours.
Wilt spinach leaves: rinse and toss in a pan over medium heat until wilted or use a steamer.
Arrange wilted spinach leaves on plates
Combine fish, tomatoes, onion, chili, basil.
Toss gently.
Serve on wilted spinach leaves.

Nutrition Facts : Calories 178.9, Fat 4.4, SaturatedFat 3.1, Cholesterol 28.3, Sodium 1609.6, Carbohydrate 17.9, Fiber 3.1, Sugar 8.3, Protein 19.3

PEANUT NOODLES WITH SHRIMP

Peanut Noodles With Shrimp image

Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Salt
3 limes
1/3 cup peanut butter, chunky or smooth
1 tablespoon sugar
2 tablespoons nam pla (fish sauce)
12 to 16 ounces rice noodles (not vermicelli)
2 tablespoons peanut oil
1 pound raw shrimp, peeled
1 bunch scallions, sliced
2 grated carrots (about 1 cup)
2 tablespoons chopped garlic
1 minced fresh hot chile, like jalapeño or Thai, or more to taste
Freshly ground pepper
1/2 cup chopped fresh cilantro, mint or Thai basil

Steps:

Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
When water comes to a boil, put noodles in pot; remove from heat.
Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 19 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 1049 milligrams, Sugar 9 grams, TransFat 0 grams