My Go-To Broccoli Recipe! บรอคโคลี่ผัดปลาเค็ม
**Hot Thai Kitchen: The Secret to Elevating Vegetables with Salt-Cured Fish**
Welcome back to *Hot Thai Kitchen*! If you’re tuning in during January, you’ll know that this is the time of year when we all gear up for healthier eating. Over the past few years, I’ve shared countless ways to make vegetables taste delicious. But this year, I’m particularly excited about a technique that’s nothing short of revolutionary—it uses just one ingredient to elevate even the most basic and boring vegetables, starting with broccoli.
### The Ingredient: Salt-Cured Fish (Black Kim)
The star of today’s show is salt-cured fish, or *black kim* as it’s known in Thailand. This dish is inspired by a popular Thai addition where salted fish is stir-fried with Chinese broccoli. It’s incredibly simple to make and can last for weeks in your fridge. Plus, you can use it on all sorts of dishes to add that extra kick of flavor.
#### How to Make Salted Fish
1. **Selecting the Fish**: In Thailand, we typically use king mackerel or short macro. However, any firm-fleshed fish like salmon or even a good old mackerel will work just fine. I’ve got a filet here that I’m going to salt generously on both sides.
2. **Salting Process**: You want a nice thick layer of salt, ideally using sea salt for better flavor. If you’re stuck with table salt, don’t worry—it will still work. Let it sit in the fridge for anywhere between 2 to 24 hours. The longer you salt it, the more intense the flavor will be. If you prefer less saltiness, opt for a shorter brining time.
3. **Rinsing and Drying**: After salting, rinse off the excess salt with cold water and pat the fish dry. You’ll notice that the flesh becomes firmer due to the moisture drawn out by the salt.
4. **Cooking the Fish**: Cook the fish in a pan over medium heat until golden brown on both sides. Be careful not to overcook it, as this can make it too salty. I cooked mine for just a couple of minutes per side.
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### The Sponsor Message
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### The Recipe: Salted Fish with Stir-Fried Broccoli
Now that we’ve got our salted fish ready, let’s move on to the main event—stir-frying broccoli like you’ve never done before. This isn’t just any broccoli recipe; it’s going to be incredibly flavorful.
#### Preparing the Broccoli
1. **Tasting and Adjusting Size**: Before chopping, taste the salted fish to determine its saltiness. If it’s very salty, you’ll want smaller pieces for your stir-fry. If it’s mild, chunkier bits will work fine.
2. **Cutting Technique**: When preparing broccoli for stir-fries, ensure every piece has a flat surface. This allows for better searing and browning, resulting in a charred, roasted flavor rather than steamed broccoli.
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### Stir-Frying the Broccoli
1. **Searing the Broccoli**: Heat your wok and add enough oil to coat the bottom. Add the broccoli pieces flat side down. Let them sear until they start to brown. This step is crucial for developing that deep, smoky flavor.
2. **Cooking with Garlic and Fish**: After removing the broccoli from the wok, cook the garlic in the same pan on medium heat. Add the salted fish to infuse its umami-rich flavor into the oil. Be cautious not to overcook the fish, as this can make it too salty.
3. **Seasoning**: Finish with a simple seasoning of oyster sauce, soy sauce, and a touch of sugar for balance. Add just enough water to help cook the broccoli further.
4. **Optional Spiciness**: If you’re feeling adventurous, add some Thai chilies toward the end for an extra kick. This way, those who prefer milder flavors can opt out without affecting the rest of the dish.
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### Final Dish and Serving Suggestions
When your broccoli is perfectly charred and cooked through, remove it from the heat. Serve it with rice—it’s a match made in heaven. The salted fish adds a salty umami punch that elevates every bite, making this dish feel substantial enough to stand on its own.
The fish should have just the right amount of saltiness—not overwhelming but enough to add depth and chewiness. This is why using a firm-fleshed fish is so important; it ensures a satisfying texture when you take a bite.
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### Conclusion
I hope you give this recipe a try! It’s a fantastic way to enjoy vegetables without feeling like you’re depriving yourself of flavor. You can find the full recipe on *Hot Thai Kitchen*’s website, and as always, a big thank you goes out to our Patreon supporters for helping us keep the content ad-free.
Thank you for watching, and I’ll see you next time for another delicious Thai meal!