Tag Archives: Fermented fish spicy dip

Nam Prik Para (Fermented fish spicy dip)

Nam Prik Para

          Nam Prik has existed since the reign of Ayutthaya. The term “nam prik” refers to the method of cooking in which herbs, chili, garlic, onions, and spices are ground together. Nam Prik is used for dipping vegetables such as Agasta flowers, eggplants, cucumbers, long beans, and fried fish or shrimp, among others. Nam Prik Para originated in the northeastern region of Thailand. The region’s main ingredient is fermented fish, also known as para. It is used to make a variety of foods in the Isan style, which adds flavor to any recipe. Because the para that is sold in the market has already been boiled, it can be used to cook food easily and safely. Para has a salty, oily flavor and a pleasant aroma of fish meat. Another popular food in the central region is para. As a result, they combined chili paste (Nam Prik) and Para to create Nam Prik Para, which is now a popular menu item. It demonstrates that fermented fish or Para has had some influence on central food.

Nam Prik Para

Nutrition of Nam Prik Para

Nutrition: Because fish is fermented for a long time, protein from fermented fish is broken down into smaller molecules that are easier to digest than protein from general meat. The fatty acids in fermented fish are good fatty acids that the body requires. The body still requires healthy fats to nourish various parts of the body, particularly the brain. The brain component is high in good fats, which aid in the nourishment of the coronary arteries. Omega-3 fatty acids found in fermented fish aid in platelet adhesion inhibition. It also reduces the clogging of blood vessels with fat and cholesterol. Furthermore, it lowers the risk of cancer and promotes blood vessel flexibility. Because the whole bone of the fish is fermented during the fermentation process, it is high in calcium. Probiotics can help to improve digestion, alleviate constipation, and strengthen the body’s immune system. There are 63 kcal of total energy, 3.4 g protein, 0 g carbohydrate, and 8 g fat in 200g. It should be eaten with a vegetable side dish to get more nutrition.

Nam Prik Para Ingredient

Ingredient: 10 chili, 100 g fermented fish, 30 g shallots, 30 g garlic, Fermented fish sauce that has been boiled 2 ½ tablespoons, 1 tablespoon lemon juice, 1 tablespoon granulated sugar, 1 spring onion, coriander, vegetable side dishes


Published by: