How to make Jitlada’s fish dip

Step 1 - Saute chopped garlic, onions and Thai chile peppers in a wok.

(Don Kelsen / Los Angeles Times)

June 10, 2015 2:56 PM PT

Tui Sungkamee, chef at Jitlada, shows how to make nam prik pla, a Thai chile fish paste commonly served at lunch and dinner.

Step 2 - Mash the cooked garlic, onions and chiles in a mortar for 10 to 15 minutes.

(Don Kelsen / Los Angeles Times)

Step 3 - Wrap striped bass in aluminum foil and cook. Later, its meat will be scraped off and added to the paste.

(Don Kelsen / Los Angeles Times)

Step 4 - Add the cooked fish meat to the chile paste in a hot wok with oil.

(Don Kelsen / Los Angeles Times)

Step 5 - Add 3 to 4 tablespoons of fish sauce and the juice of half a lime to the fish paste mixture. Adjust according to taste.

(Don Kelsen / Los Angeles Times)

Step 6 - Scoop the fish dip into a bowl, garnish and serve.

(Don Kelsen / Los Angeles Times)

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.