Pa-pỉnh-tộp - a traditional dish of the Thai ethnic group.

Pa pỉnh tộp (meaning fish grilled upside down).
A Thai proverb says: "A stewed young chicken is not as good as a grilled fish." This grilled fish dish is considered luxurious not only for its culinary value but also for the precise measurements and skillful hands of the person who prepares it.

To prepare this dish, one selects carp weighing 0.5 kg or more, that are plump and fresh. Before gutting, the scales must be scraped off to allow the marinade to penetrate evenly. The fish is not gutted from the belly but along the spine so that when folded, the fish is more pliable and easier to fold, and so that the spices stuffed inside the belly, when in contact with the hot coals, release their aroma and infuse into the fish meat. The knife used for gutting the fish must be sharp, making straight, decisive cuts, avoiding multiple cuts that would crush the fish. After removing the gallbladder, the marinating and stuffing process begins.

For grilled fish to be flavorful, it must be marinated with dried chili powder, and the salt content should be slightly higher than for fried fish. After marinating the fish for about 5-10 minutes, finely chopped herbs such as ginger, garlic, lemongrass, onion, wild herbs, and cardamom sprouts are stuffed into its belly.

Fold the fish in half, rub a layer of galangal powder and roasted rice flour on the outside, then clamp it with tongs for grilling. The tongs must be made of thick, fresh bamboo, split into two, three, or four forks to securely hold the fish. Then, grill the fish over firewood from the mountain rocks. If grilled over charcoal from bamboo or other types of wood, the fish will not cook evenly to a golden brown and will not be as fragrant and delicious.

The person grilling the fish needs to patiently let it cook gradually and evenly. Don't rush and press the fish too close to the fire, otherwise the outside will burn while the inside remains undercooked and fragrant. When removing the fish from the grill, the Thais have a clever trick: they use a thread to gently pull the fish along the length of the hook, ensuring it remains intact and doesn't fall apart.

While traditionally served to honored guests, grilled fish is also a common and convenient everyday meal, perfect for packing with rice to take to the fields and farms. Sticky rice with grilled fish, dipped in a mixture of salt and chili (chẳm chéo), and a can of cool water is enough to warm the hearts of those toiling in the fields and on the farm.

TN (St)