Khanom Chin – Rice Noodle Salad with makerel

Khanom Chin refers to the traditional thin rice noodles of the Thai cuisine, which are used for both the preparation of soups and salads. For the production of rice is usually fermented for several days, cooked and the dough then processed into pasta.

The rice noodle salad presented here is a variant of the Thai Isaan with fried mackerel. The salad dish gets its tart and fresh note through the use of lemongrass, lime, shallots and fresh coriander.

In Thailand, the dish is eaten as a small snack in a sociable round with friends over a cold beer or whiskey and reflects the exciting complexity of Thai cuisine with its variety of fresh flavors.

Ingredients for four portions:

200 g rice noodles

three mackerels

five to six cocktail tomatoes or two medium-sized vine tomatoes

four red onions or five spring onions

three cloves of garlic

four to five long beans

a stalk of lemongrass

two to three stalks of coriander

three to four Thai Bird Eye chili (alternatively, of course, other types of chili can be used, depending on the desired sharpness)

1 tsp chili powder

6-8 tbsp Pla Raa of Ros Zäp

1 tbsp palm sugar (alternatively brown sugar)

the juice of one to two limes

Preparation:

First, cook the rice noodles as indicated on the package and then set aside for further use.

Next, wash the mackerels, clean them and remove the head. Put the fish in a saucepan and add some water so that it is covered and even cook it covered. Drain the fish and keep the broth. Once the fish has cooled remove the skin and bones and set aside.

Chop the beans, onions, garlic, chillies and lemongrass. Cut the tomatoes into slices. Then mix the broth produced with the mackerel cooking with Pla Raa, chilli powder, palm sugar and lime juice.

Finally, mix the meat of the mackerel with the sliced vegetables and marinate with the prepared broth and pour over the cooked rice noodles. Garnish with the coriander before serving.