Nam Phrik Narok (Hell Fire Sauce)

  • oil to deep fry
  • 1 kg (~2 lbs) of filleted white fleshed freshwater fish
  • 480 ml (2 cups) Thai chillie
  • 120 ml (1/2 cup) garlic
  • 120 ml (1/2 cup) shallots
  • 3 tablespoons shrimp paste
  • 60 ml (1/4 cup) fish sauce
  • 3-4 tablespoons palm sugar.

  1. Flake the fish and deep fry until the flakes turn golden brown. 
  2. Chop the chillies, shallots and garlic, then broil them briefly and pound the ingredients together in a mortar and pestle or food processor to form a smooth paste.
  3. Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.