Rezept

Namprik platter with tadaeng and fish: red eye, clear statement

Tadaeng is a chili paste with mackerel, tamarind, and plenty of garlic. It is traditionally served with fried fish, rice, and blanched vegetables.

3 Min. Lesezeit

Namprik-Teller mit Tadaeng und Fisch: rotes Auge, klare Ansage

Ta daeng means red eye. Whether the name comes from the red chilies or the eyes that water while eating it depends on who you ask in Thailand. The only certainty is that both explanations fit the paste and that the heat is genuine.

Tadaeng, น้ำพริกตาแดง, contains mackerel. This gives it saltiness and a hint of smoke, plus tamarind for acidity and plenty of garlic as a base. Traditionally, it is served with sticky rice and blanched vegetables, often bought directly from the market, where it is sold in small plastic bags.

For the plate, you need little more than this: some fresh fish, some vegetables, and the paste, which takes care of the rest of the seasoning, without any additional spices from the pantry. What the mackerel has already contributed to the paste is echoed by the fresh fish on the plate, while the blanched vegetables provide the necessary coolness.

  • 4servings
  • 25 min.preparation
  • 4/5on the THAANI scale

Shopping list

What you still need

  • 1 jar THAANI Tadaeng (approx. 3 tbsp for this plate)
  • 500 g fresh fish fillet (e.g., perch or salmon)
  • 150 g green beans, trimmed
  • 100 g carrots, cut into sticks
  • 400 g cooked jasmine rice or sticky rice
  • 1 lime
  • 1 tbsp neutral oil
  • Salt and pepper
  • A few sprigs of cilantro for garnish

Preparation

  1. Cook the rice. Prepare jasmine or sticky rice according to package instructions and keep warm.
  2. Blanch the vegetables. Cook beans and carrots in boiling water for 3 to 4 minutes, then rinse with cold water so they retain their color and crunch.
  3. Season the fish. Pat fish fillets dry and season with salt and pepper.
  4. Fry the fish. Heat oil in a pan and fry the fish for 3 to 4 minutes on each side until cooked through. Place the skin side down first to keep it crispy.
  5. Prepare the paste. Spoon the Tadaeng into a small bowl and refresh with a squeeze of lime.
  6. Plate it up. Arrange rice, fish, vegetables, and the bowl of paste on the plate, and garnish with cilantro.
What the sea has already given to the paste, the fresh fish adds to the plate once more.

Three more ideas

  • In a wok: Heat Tadaeng with a little oil and stir-fry vegetable strips in it as a quick side dish. A bit of fried fish on top turns it into a full meal.
  • In noodle sauce: Dissolve a spoonful of Tadaeng in a little hot water and stir into fried noodles. A squeeze of lime at the end brings up the acidity and makes the sauce lighter.
  • As a dip: Serve in a small bowl with grilled fish or seafood. This way, the paste remains what it usually is in Thailand: the final ingredient on the table.

Once opened, the jar keeps in the refrigerator at +2 to +6 °C. One jar of Tadaeng provides about 10 servings as a seasoning; for this plate, you need about a third of it, the rest is enough for the three ideas above.