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Ingredients
Noodles
Herb Mix
- 2 c dill cleaned and picked
- 2 c mint cleaned and picked
- 2 c shiso cleaned and picked
- 2 c rau ram cleaned and picked
- 2 c onion sprouts cleaned and picked
Fish Marinade
- 100 g shallot
- 300 g galangal peeled, chopped
- 160 g fresh turmeric washed well and chopped
- 150 g Ginger peeled and chopped
- 25 g dry turmeric
- 10 g black pepper corns
- 325 g olive oil
- 900 g plain yogurt
- 150 g fish sauce
- 25 g mushroom powder
- 60 g Sugar
The Fish
- 8 oz ea 10fresh catfish fillets skinned
Mam Tom Sauce
- 225 g pineapple
- 32 g garlic peeled and chopped
- 125 g Ginger peeled and chopped
- 98 g mam tom bac aka fermented shrimp paste
- 280 g Sugar
- 380 g lime juice
- 215 g fish sauce
- 1 can of coco water
- 125 g chili sambal olek
The Finish
- 1 c fried shallots
- 1 c roasted peanuts chopped
Ingredients
Noodles
Herb Mix
Fish Marinade
The Fish
Mam Tom Sauce
The Finish
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Instructions
Noodles
- Cook noodles per instructions on package. Drain, rinse, and cool.
Herb Mix
- mix all together, reserve.
Fish MArinade
- Blend everything together until smooth.
- Use to marinate your fish for at least 4 hours, overnight preferred.
The Fish
- Be sure to marinate at least 4 hours, overnight preferred.
- Once marinated, take out and remove excess marinade.
- On medium heat, heat up a saute pan with enough grape seed oil to cover the bottom. Once oil is hot, carefully put in the fish and cook for 3-4 minutes on each side till golden brown.
- Once browned, take out of pan and reserve.
Mam Tom Sauce
- Blend pineapple, garlic, ginger, mam tom bac, sugar, lime juice, fish sauce and coco rico till smooth
- Add the sambal and mix well. Store in refrigerator
- VERY IMPORTANT to do this 1-2 days in advance for the flavors to develop and funk of the fermented shrimp paste to mellow out.
The Finish
- Arrange the vermicelli noodles in a bowl.
- Place the cooked catfish on top
- Sprinkle a spoonful each of fried shallots and roasted peanuts.
- Spread a generous amount of the herb mix on top and serve with the mam tom sauce on the side.
Recipe Notes
Courtesy: Andrew Le
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