Stinky Herb Omelet, Fried Cured Mackerel, and Funky Shrimp Paste Dip

Name: Stinky Herb Omelet, Fried Cured Mackerel, and Funky Shrimp Paste Dip (Cha-Om Omelet, Mackerel, and Grapi)
Cuisine: Thai
Ingredients: 1 (9-ounce / 255 g) package steamed, cured mackerel from the Asian market (2 mackerel), defrosted; 1 (9-ounce / 255 g) package steamed, cured mackerel from the Asian market (2 mackerel), defrosted; 1 (9-ounce / 255 g) package steamed, cured mackerel from the Asian market (2 mackerel), defrosted; 4 ounces (115 g) cha-om (acacia leaves) from 1 (8-ounce / 225 g) package from the Asian market, defrosted if frozen, plus more for serving; 4 ounces (115 g) cha-om (acacia leaves) from 1 (8-ounce / 225 g) package from the Asian market, defrosted if frozen, plus more for serving; 3 large eggs; 1 teaspoon fish sauce; ⅛ teaspoon ground white pepper; ¼ teaspoon Magic Powder (aka Asian chicken bouillon); ¼ teaspoon Magic Powder (aka Asian chicken bouillon); 2 tablespoons neutral oil, such as sunflower; 2 tablespoons neutral oil, such as sunflower; Nam Prik Grapi (Shrimp Paste Chile Dip); Nam Prik Grapi (Shrimp Paste Chile Dip); Steamed rice; Fresh cilantro sprigs; Pork rinds; Sliced cucumber; Cabbage wedges; Fresh red Thai chiles; Thai eggplants; Turkey berry eggplants; Green beans

Cha-Om Omelet, Mackerel, and Grapi

Preparation info

Makes 1 ( 8 inch 20 cm omelet; serves
4

Difficulty
Easy

Appears in

Family Thai

By Arnold Myint

Published 2025

About

I’ve had people ask me, “What do Thais really eat at home?” This is the answer. I can’t think of an ensemble that resembles Thai home cooking more than this bitter and aggressively funky cha-om omelet, a fried salt-cured mackerel, and shrimp paste dip to top it all off. This, alongside a steaming hot bowl of rice, is the pinnacle of Thai home cooking. The brininess of the shrimp paste balances the pungent scent of cha-om and is mellowed out by perfectly fried, flaky mackerel. It’s th

Ingredients

Asia
Thailand
Main course
Gluten-free

Ingredients

Method