This dish takes humble canned mackerel and gives it a fiery, fragrant Thai makeover! We're sautéing it up with aromatic herbs for a punchy, quick, and satisfying meal that will make you crave a big bowl of steaming rice!

📝 The Lineup (Ingredients)

• Canned Mackerel (Pla Krabong): 1 can. (Drain the fish, but be sure to save a little bit of the tomato sauce!)

• Shallots (H̄xdm Dæng): 3-4 small heads. (Roughly chopped or lightly smashed.)

• Thai Garlic (Krathīyam): 5-7 cloves. (Lightly smashed.)

• Thai Chilies (Prik K̄hī̂ H̄nū): 5-10 pieces. (Adjust to your personal spice level, or use 1-2 teaspoons of chili powder instead.)

• Kaffir Lime Leaves (Bai Makrut): 3-4 leaves. (Remove the tough central rib, then thinly slice them into tiny ribbons.)

• Vegetable Oil: Just a small splash for stir-frying.

🧂 The Flavor Boost (Seasoning)

• Fish Sauce (Nám Plā): 1/2 - 1 Tablespoon. (Taste first! Canned fish is already salty.)

• Sugar (Nám Tāl): 1/2 Teaspoon. (To balance the sour, salty, and spicy chaos!)

• Lime Juice (Nám Ma Nāo): 1/2 - 1 Teaspoon. *(Optional, but a little squeeze at the end gives it that zing!)

• Canned Fish Sauce: A little bit (about 1-2 tablespoons) of the sauce you reserved earlier.

👩‍🍳 Let's Get Cooking! (Instructions)

1. Sizzle the Aromatics

1. Place your wok or pan over medium heat and add a splash of oil.

2. Toss in the smashed shallots and garlic. If you're using fresh chilies, throw those in now too! Stir-fry until the garlic and shallots turn golden and smell incredibly fragrant. (Hello, kitchen aromatherapy!)

2. Introduce the Fish

1. Add the reserved mackerel meat to the pan. Use your spatula to gently break the fish up—we want it chunky, not mushy!

2. If you're using chili powder, sprinkle it over the fish now and stir quickly to wake up the flavor.

3. Continue stirring until the fish is well-coated with the garlic and shallot mixture.

3. Season and Finish Strong

1. Time to season! Add the fish sauce, sugar, and the little bit of reserved tomato sauce from the can (1-2 tablespoons). Stir everything together until the seasoning is dissolved and distributed.

2. Toss in those amazing, fragrant, shredded Kaffir lime leaves! Mix quickly (don't over-fry, or the leaves turn dark and dull).

3. Turn off the heat. Scoop it onto your plate! If you want that extra zing, squeeze a little bit of fresh lime juice over the top right before serving.

🍽️ Serving Secrets

Serve this spicy chill paste with  hot steamed rice! It's also delicious with a variety of fresh veggies on the side, like sliced cucumber, long beans, or cabbage. Enjoy your fiery feast!

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