Thai food is incredible. We've taken inspiration from Nam Prik – a sour, salty, sweet, spicy condiment usually made with shrimp paste to dress these roasted mushrooms. We’ve switched it around a little and loaded it with anchovies to give it a fishy but not too fishy savoury punch.
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Serves
2
Mixed Mushroom
Spring Onion
Mint
Cabbage
For The Sauce:
Anchovy
Red Chilli
Garlic Clove
Lime
Sugar
Fish Sauce
Jasmine Rice
Chloe René
Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.
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Serves
2
Mixed Mushroom
Spring Onion
Mint
Cabbage
For The Sauce:
Anchovy
Red Chilli
Garlic Clove
Lime
Sugar
Fish Sauce
Jasmine Rice
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Tear the mushrooms into 1-2cm small chunks and place onto a baking tray. Drizzle with oil and season generously with salt. Roast for 20-25 mins, until golden.
Step 3.
Trim and finely mince the red chilli and garlic. Thinly slice the spring onions, pick the mint leaves.
Step 4.
Add the anchovy fillets into a large bowl and mash into a paste. Grate the garlic into the paste, season with lime juice, sugar and stir through the minced chilli.
Step 5.
Finely chop the cabbage, toss the roasted mushrooms, spring onions and mint leaves into the sauce.
Step 6.
Serve on a bed of hot rice.
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