Thai Pickles
Photography Minka Firth.
This pickle is delicious with crispy fried calamari, pan-fried fish or chicken and as an accompaniment to small food such as wontons. It also makes a great salad with strips of poached chicken and cucumber.
INGREDIENTS
200 ml rice vinegar
150 ml caster sugar
125 ml fish sauce
2 coriander roots, scraped clean and roughly chopped
1 clove garlic, sliced
2 kaffir lime leaves, finely shredded
200 grams julienned carrots
200 grams julienned daikon radish
3 cm piece ginger, julienned 2 shallots, thinly sliced
2 long red chilli, halved, seeded and finely sliced
2-3 small kaffir lime leaves
To serve
coriander leaves
METHOD
Place the rice vinegar, caster sugar, fish sauce, coriander roots, garlic and the shredded kaffir lime leaves in a saucepan and bring to the boil, ensuring the sugar is dissolved. Simmer gently for 3 minutes. Pack the carrots, daikon radish, ginger, shallots, the chilli and the whole kaffir lime leaves into a sterilised jar. Strain the hot liquid onto the vegetables and seal the jar.
Cool and refrigerate.
To serve: Put as much pickle as required into a serving bowl leaving the liquid behind. Add fresh coriander leaves just before serving. Pickles will keep for several weeks in the refrigerator. Makes about 2 cups
To julienne: This term means to slice food, often vegetables, into thin, matchstick strips. This is most easily done using a mandolin but can also be done by hand. First cut into 1/•- inch-thick slices. Stack the slices and cut into 1/•-inch-thick strips. Cut into whatever length is desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.