
Recipe
Chinese-style Khanom Chin Nam Ya
Savory Chinese Noodles with Fragrant Fish Curry
4.7 out of 5
Indulge in the flavors of Chinese cuisine with this delightful twist on the traditional Thai dish, Khanom Chin Nam Ya. This recipe combines the essence of Chinese culinary techniques and ingredients with the beloved Thai flavors, resulting in a mouthwatering fusion dish.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Dairy-free, Gluten-free (if using gluten-free soy sauce)
Allergens
Fish, Soy
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Shellfish-free
Ingredients
In this Chinese adaptation of Khanom Chin Nam Ya, we incorporate Chinese spices and cooking techniques to create a unique fusion dish. The original Thai version typically uses Thai spices and herbs, while this Chinese-style recipe incorporates star anise, Sichuan peppercorns, and other Chinese flavors. Additionally, the garnishes and accompaniments are adjusted to suit Chinese cuisine, with pickled vegetables and Chinese herbs. We alse have the original recipe for Khanom chin nam ya, so you can check it out.
-
250g (8.8 oz) fresh rice noodles 250g (8.8 oz) fresh rice noodles
-
300g (10.6 oz) white fish fillets, such as cod or tilapia 300g (10.6 oz) white fish fillets, such as cod or tilapia
-
2 tablespoons vegetable oil 2 tablespoons vegetable oil
-
1 onion, finely chopped 1 onion, finely chopped
-
3 cloves garlic, minced 3 cloves garlic, minced
-
1 tablespoon ginger, grated 1 tablespoon ginger, grated
-
1 teaspoon star anise powder 1 teaspoon star anise powder
-
1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
-
1 tablespoon soy sauce 1 tablespoon soy sauce
-
1 tablespoon oyster sauce 1 tablespoon oyster sauce
-
1 tablespoon rice vinegar 1 tablespoon rice vinegar
-
1 tablespoon sugar 1 tablespoon sugar
-
400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
-
Fresh cilantro, for garnish Fresh cilantro, for garnish
-
Fresh Thai basil, for garnish Fresh Thai basil, for garnish
-
Pickled vegetables, for serving Pickled vegetables, for serving
Nutrition
- Calories (kcal / KJ): 420 kcal / 1760 KJ
- Fat (total, saturated): 25g, 18g
- Carbohydrates (total, sugars): 30g, 5g
- Protein: 20g
- Fiber: 2g
- Salt: 1.5g
Preparation
-
1.Cook the fresh rice noodles according to package instructions. Drain and set aside.
-
2.In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
-
3.Add the star anise powder and crushed Sichuan peppercorns to the pan. Stir well to combine with the aromatics.
-
4.Add the fish fillets to the pan and cook until they are opaque and cooked through, about 5-7 minutes.
-
5.Remove the fish fillets from the pan and flake them into small pieces using a fork.
-
6.Return the flaked fish to the pan and add the soy sauce, oyster sauce, rice vinegar, sugar, and coconut milk. Stir well to combine.
-
7.Simmer the curry sauce for 10-15 minutes, allowing the flavors to meld together.
-
8.To serve, place a portion of cooked rice noodles in a bowl. Ladle the fragrant fish curry sauce over the noodles.
-
9.Garnish with fresh cilantro and Thai basil.
-
10.Serve with pickled vegetables on the side.
Treat your ingredients with care...
- Rice noodles — Ensure that the fresh rice noodles are cooked according to the package instructions to achieve the perfect texture. Overcooking can result in mushy noodles.
- Star anise — Use star anise powder for convenience, but if using whole star anise, remove them before serving as they can be quite strong in flavor.
Tips & Tricks
- For a spicier kick, add a pinch of Chinese chili flakes or a drizzle of chili oil to the curry sauce.
- If you prefer a thicker sauce, simmer the curry for a few extra minutes to reduce and thicken it.
- Experiment with different types of white fish to find your favorite flavor combination.
Serving advice
Serve the Chinese-style Khanom Chin Nam Ya hot, allowing the fragrant fish curry sauce to soak into the rice noodles. Garnish with fresh herbs for added freshness and serve with pickled vegetables on the side to balance the flavors.
Presentation advice
Present the Chinese-style Khanom Chin Nam Ya in individual bowls, with the rice noodles as the base and the fragrant fish curry sauce generously poured over the top. Garnish with a sprinkle of fresh herbs for an appealing pop of color.
More recipes...
For Khanom chin nam ya
For Thai cuisine » Browse all
More Thai cuisine dishes » Browse all

Kaeng som
Thai Sour Curry
Kaeng som is a sour and spicy Thai curry that is typically made with fish or shrimp. It is a popular dish in Thailand and is known for its bold...

Pad woon sen
Glass Noodles Stir-Fry
Pad woon sen is a popular Thai stir-fry dish that is made with glass noodles, vegetables, and a variety of other ingredients. It is a light and...

Khao kha mu
Stewed Pork Leg
Khao kha mu is a Thai dish that is made with braised pork leg and served with rice and a variety of side dishes. It is a flavorful and satisfying...
More Chinese cuisine dishes » Browse all

Cantonese Slow-Cooked Soup
Shark Fin Soup
Cantonese Slow-Cooked Soup is a traditional Chinese soup that is slow-cooked for several hours to extract the flavors and nutrients from the ingredients.

Guotie
Guotie, also known as potstickers, is a traditional Chinese dish that is typically served as an appetizer. It is a popular dish that is enjoyed by...

Hokkien Fried Rice
Hokkien Fried Rice is a popular Chinese dish that is made with stir-fried rice, vegetables, and meat. This dish is perfect for a quick and easy...