Chinese-style Khanom Chin Nam Ya

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. 1.
   Cook the fresh rice noodles according to package instructions. Drain and set aside.
2. 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. 3.
   Add the star anise powder and crushed Sichuan peppercorns to the pan. Stir well to combine with the aromatics.
4. 4.
   Add the fish fillets to the pan and cook until they are opaque and cooked through, about 5-7 minutes.
5. 5.
   Remove the fish fillets from the pan and flake them into small pieces using a fork.
6. 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. 7.
   Simmer the curry sauce for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   To serve, place a portion of cooked rice noodles in a bowl. Ladle the fragrant fish curry sauce over the noodles.
9. 9.
   Garnish with fresh cilantro and Thai basil.
10. 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.