Thursday, May 29, 2014

Fermented Fish Paste with Ground Turkey Dip

Don't let the Pungent fish paste deter you from making this very tasty dish. This coconut infused dip is a delicious healthy Asian cuisine. Our natives call it Pahok k'tiss. It's generally made with minced pork but I replace ground turkey instead. It's less greasy and a healthier version. This dip is served with a side of steamed or sticky rice (aka gluten rice) and par boiled blanched vegetables. 

Fermented Fish Paste with Ground Turkey Dip

  • 1lb ground turkey or minced pork
  • 1/3 cup Coconut oil
  • 4 tablespoons of curry paste
  • 2 teaspoons of of ground black pepper
  • 4 tablespoons of low sodium granulated chicken soup base mix
  • 2 teaspoons of ground ginger
  • 3 tablespoons of sugar
  • 4 - 5 kaffier lime leaves, thinly shredded
  • 4 -5 cloves of minced garlic
  • 2 tablespoons of chopped spring onions
  • 3 tablespoons of krasang (Also available in the frozen section in a package) Or **it can be substituted for 1 teaspoon of tamarind powder
  • Par boiled Vegetables then blanched in ice water. (This retains its beautiful colors)
Krasang (sour)
Red Curry Paste
Low sodium Chicken bouillon 


Start with a large wok or sauce pan with medium to high heat with 1/3 cup of coconut oil. Stir in the garlic until it starts to turn a golden brown then add in the curry paste, followed by the ground meat. Add in the Krasang. Stir frequently to combine the ingredients. 

Sprinkle on the ground black peppers, low sodium granulated chicken soup base mix, sugar and ground ginger. Gradually stir in the fermented fish paste.  Stir until it is well combined. Stir in the shredded kaffir lime leaves. 

Take off from the heat and gradually stir in the spring onions. Serve with your favorite boiled or steamed vegetables.