Recipes - Thai

Khanom Jeen Nam Ya
Khanom Jeen Nam Ya


One of the most-loved dishes in Southern Thailand, the khanom jeen nam ya is rice vermicelli topped with coconut milk minced fish curry. The versatile khanom jeen (rice vermicelli made from fermented rice) is eaten with a variety of curries and any combinations of fresh, blanched, or pickled vegetables. The most basic condiments are long beans, shredded cabbage, bean sprouts and Thai basil leaves.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Thai









Ingredients:

For the Curry:

800g barracuda fish (or use mackerel or skid)
1 cup fish balls (optional, cut in halves)
2L coconut milk
Curry paste (ingredients below)
2 tbsp salt
20 kaffir lime leaves

For Curry Paste:

• 4 stalks lemongrass (sliced finely)
40g turmeric (cut to small pieces) or 1 tsp turmeric powder
20 grams mild chilli powder
2 cloves garlic
1 tsp black peppercorns
20g shrimp paste or belachan
Pinch of salt
Fish balls (optional)

Serve with:

Rice vermicelli (soaked and prepared as per instructions on packaging)
Sweet basil
Bean sprouts
Deep fried chilies
Lemon basil
Lime wedges
Chinese long-beans or any fresh raw vegetables or herbs




Steps:

For the fish:

  1. Gut and clean the fish thoroughly, then cut into medium sized pieces. In a pot, bring water to boil, then add fish to boil for another 5-10 mins until fully cooked.
  2. Drain water and remove fish from the pot. Set aside to cool.
  3. Once fish is cool, take off the skin and debone the fish. Gently mash the fish meat with your fingers to a mince-like texture. Discard bones and skin and set fish aside.

For the curry paste:

  1. Cut off the ends of the lemongrass and remove the outer few layers. Finely slice the lemongrass and turmeric (if using fresh turmeric).
  2. Using pestle and mortar (or a food processor), add a pinch of salt to the lemongrass, turmeric, garlic, and peppercorns, and pound to a smooth paste for about 20 mins.
  3. Then add shrimp paste and pound mixture for another 5 mins. Set aside.

For the curry:

  1. In a large pot or sauce pan, add coconut milk and curry paste. Cook over medium heat.
  2. Stir gently, and only in one direction; making sure all of the curry paste dissolves into the coconut milk.
  3. Add the minced fish, fish balls (optional) and add salt to taste. Tear kaffir lime leaves in half and add them to the curry.
  4. Keep stirring and turn the heat down when it starts to boil. Avoid rapid boiling the curry as it will curdle and separate the coconut milk. Keep stirring gently for about 5 mins once it comes to a boil.
  5. Taste test for flavour and add more salt if desired.

To serve:

  1. Prepare the rice vermicelli according to instructions on the packet.
  2. In a shallow bowl, place a serve or 100g of noodles. Ladle curry over the noodles, including fish balls.
  3. Garnish with fresh herbs and vegetables and a wedge of lime.

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Khanom Jeen Nam Ya

Khanom Jeen Nam Ya

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One of the most-loved dishes in Southern Thailand, the khanom jeen nam ya is rice vermicelli topped with coconut milk minced fish curry. The versatile khanom jeen (rice vermicelli made from fermented rice) is eaten with a variety of curries and any combinations of fresh, blanched, or pickled vegetables. The most basic condiments are long beans, shredded cabbage, bean sprouts and Thai basil leaves.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Thai
Ingredients

For the Curry:

800g barracuda fish (or use mackerel or skid)
1 cup fish balls (optional, cut in halves)
2L coconut milk
Curry paste (ingredients below)
2 tbsp salt
20 kaffir lime leaves

For Curry Paste:

• 4 stalks lemongrass (sliced finely)
40g turmeric (cut to small pieces) or 1 tsp turmeric powder
20 grams mild chilli powder
2 cloves garlic
1 tsp black peppercorns
20g shrimp paste or belachan
Pinch of salt
Fish balls (optional)

Serve with:

Rice vermicelli (soaked and prepared as per instructions on packaging)
Sweet basil
Bean sprouts
Deep fried chilies
Lemon basil
Lime wedges
Chinese long-beans or any fresh raw vegetables or herbs

Instructions

For the fish:

  1. Gut and clean the fish thoroughly, then cut into medium sized pieces. In a pot, bring water to boil, then add fish to boil for another 5-10 mins until fully cooked.
  2. Drain water and remove fish from the pot. Set aside to cool.
  3. Once fish is cool, take off the skin and debone the fish. Gently mash the fish meat with your fingers to a mince-like texture. Discard bones and skin and set fish aside.

For the curry paste:

  1. Cut off the ends of the lemongrass and remove the outer few layers. Finely slice the lemongrass and turmeric (if using fresh turmeric).
  2. Using pestle and mortar (or a food processor), add a pinch of salt to the lemongrass, turmeric, garlic, and peppercorns, and pound to a smooth paste for about 20 mins.
  3. Then add shrimp paste and pound mixture for another 5 mins. Set aside.

For the curry:

  1. In a large pot or sauce pan, add coconut milk and curry paste. Cook over medium heat.
  2. Stir gently, and only in one direction; making sure all of the curry paste dissolves into the coconut milk.
  3. Add the minced fish, fish balls (optional) and add salt to taste. Tear kaffir lime leaves in half and add them to the curry.
  4. Keep stirring and turn the heat down when it starts to boil. Avoid rapid boiling the curry as it will curdle and separate the coconut milk. Keep stirring gently for about 5 mins once it comes to a boil.
  5. Taste test for flavour and add more salt if desired.

To serve:

  1. Prepare the rice vermicelli according to instructions on the packet.
  2. In a shallow bowl, place a serve or 100g of noodles. Ladle curry over the noodles, including fish balls.
  3. Garnish with fresh herbs and vegetables and a wedge of lime.

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