Crispy Mackerel Chili Paste

Steps

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1. 1
   Debone and weigh out 350g of mackerel meat. Using a mortar and pestle or meat mallet, pound it thoroughly until it becomes loose and fluffy throughout.
   ▶ ≈0:25
2. 2
   Add a small amount of oil to the pounded fish meat to keep it moist and ensure it becomes even fluffier when fried. Set aside.
   ▶ ≈1:35
3. 3
   Heat 1 liter of palm oil over medium heat. Slice and air-dry 150g of shallots to maintain their color and crispness. Fry the shallots until light golden, then remove with a slotted spoon and drain on paper.
   ▶ ≈2:00
4. 4
   In the same oil, fry 200g of minced Chinese garlic (or Thai garlic) until light yellow, then continue frying until golden. Remove with a slotted spoon and drain. Combine with the fried shallots in a bowl.
   ▶ ≈2:50
5. 5
   Fry 10 kaffir lime leaves in the same oil, watching until the bubbles subside, indicating they are crispy. Remove and drain.
   ▶ ≈3:41
6. 6
   Fry the dried chilies in the oil to your desired color and fragrance level, adjusting the amount to taste.
   ▶ ≈4:23
7. 7
   Finally, fry the pounded mackerel meat in batches to prevent crowding. When air bubbles reduce and the fish turns golden, remove with a slotted spoon and drain thoroughly until completely dry and crispy.
   ▶ ≈4:37
8. 8
   Pour out excess oil from the pan, leaving it on the heat. Add 3 tbsp sugar and 3 tbsp roasted chili powder, adjusting the heat level to your preference.
   ▶ ≈5:33
9. 9
   Add 3 tbsp fish sauce, 2 tbsp concentrated tamarind juice, 0.5 tsp MSG, and a little vegetable oil. Reduce to low heat and stir constantly until all seasonings dissolve and the mixture becomes fragrant.
   ▶ ≈5:56
10. 10
    Add all the fried ingredients—shallots, garlic, kaffir lime leaves, dried chilies, and mackerel meat—to the pan. Continue stirring on low heat until everything is well combined. Taste and adjust the balance of sweet, salty, sour, and spicy as needed.
    ▶ ≈6:34