Spiced Quail with Nam Jim
Spiced Quail with Nam Jim is a simple, delicious recipe and can be adapted for spatchcock or chicken breast too.
Serves: 6 as an entree or part of a larger meal, 3 as a main course.
Preparation time: 10 minutes + 1 hour marinating
Cooking time: 20 minutes + 5 minutes resting
Banana leaf, to serve
¼ cup (60 ml) kecap manis (sweet Indonesian soy sauce)
1 tablespoon (20 ml) Thai fish sauce (nam pla)
2 tablespoons (40 ml) rice wine vinegar or mirin
2 tablespoons (40 ml) ground coriander (cilantro)
1 teaspoon ground cumin
5 pieces star anise
1 bunch coriander (cilantro), leaves
4 large coriander roots
3 red chillies, seeded
4 cloves garlic
155 g palm sugar (or brown sugar)
¾ cup (180 ml) fresh lime juice (4–5 limes)
¼ cup (60 ml) Thai fish sauce (nam pla)
- Combine all marinade ingredients in a large bowl and rub all over the quail. Marinate for at least 1 hour.
- Grill quail for about 10 minutes each side, taking care not to burn. Alternatively, cook in a hot oven or covered BBQ at 220°– 230°C for about 20 minutes. Rest quail in a warm
- place for about 5 minutes.
- To prepare Nam Jim, combine coriander, chilli, eschalots, garlic and palm sugar in a food processor, then blend in lime juice and fish sauce. Serve quail on a banana leaf (optional) with rice noodles and Nam Jim.
Wine Match: Choose a soft style of red wine, such as pinot noir, grenache or Italian variety dolcetto.
Lyndey’s Note: Nam Jim is a versatile accompaniment for plain grilled chicken, lamb or even fish. It is sensational with quail.
Recipe from Lyndey Milan The Best Collection