Ngapi Yay

April 5, 2009

Ngapi Yay - kvalifood.com

A thin, savoury dip of boiled fermented fish paste seasoned with garlic, chilli, and lime. This is the everyday table condiment of Lower Burma, served with a platter of raw and blanched vegetables alongside rice. In less affluent households it serves as both the main dish and the principal protein source.

Makes ca. 250 ml

Ingredients

Dip

2 tbsp fermented fish paste (ngapi, or Thai shrimp paste as substitute)
240 ml water
1 small onion, roughly chopped
1 small tomato, roughly chopped
4 garlic cloves – 2 whole, 2 minced
2 fresh bird’s eye chillies, finely sliced
1 tbsp fresh lime juice
1 tbsp dried shrimp powder (optional)
salt, to taste

Directions

Combine the fish paste, water, chopped onion, chopped tomato, and the 2 whole garlic cloves in a small saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the paste.
Reduce heat to low and simmer for 8-10 minutes, stirring occasionally. The raw pungency will mellow. Mash any solids against the side of the pan.
For a smooth broth, strain through a fine sieve, pressing the solids to extract all flavour. For a rustic version, leave as is.
Let the broth cool to warm. Stir in the minced garlic, sliced chillies, lime juice, and dried shrimp powder if using. Taste and adjust salt – the paste is already very salty.
Pour into a small bowl and serve at room temperature alongside vegetables and steamed rice.

Notes

The dip should be thin and pourable, more broth than paste. Add more water if too thick.
Boiling is key. It mellows the raw pungency of the fish paste. Skipping this step gives a harsher dip.
Many simplified recipes skip the onion and tomato, but the traditional method includes them in the broth. They add body and round out the flavour.
Stores covered in the fridge for 3-4 days.
Serve with cucumber sticks, cabbage leaves, blanched green beans, blanched okra, carrot sticks, and whole green chillies.