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three-rod fish
chickenThis is a general guide. Always check ingredients and preparation with the restaurant.
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Origin
This dish originates from northern Thailand, particularly in Chiang Mai and Lamphun provinces. It is a traditional food commonly prepared and shared during local festivals or religious events. The name 'Sam Rod Kai' comes from the three long bones found in the fish, resembling strands of thread, hence the name 'Three-Thread Fish'.
Characteristics and Flavor
The fish flesh is fresh and tender, blended with finely minced chicken. It is seasoned with a rich curry paste made from dried chilies, galangal, lemongrass, and kaffir lime leaves. The taste is spicy, savory, aromatic with coconut milk and spices, offering an authentic northern Thai flavor.
Ingredients
Fresh Sam Rod Kai fish, minced chicken breast, coconut milk, dried chilies, galangal, lemongrass, kaffir lime leaves, fish sauce, palm sugar
How to Eat
Serve hot with sticky rice. Use a spoon to mix the fish and chicken with rice, dip into roasted chili sauce or enjoy with fresh vegetables such as coriander, cabbage, or yard-long beans.