Spiced Quail with Nam Jim

  • Prep Time: 10 minutes + 1 hour marinating
  • Cooking Time: 20 minutes + 5 minutes resting
  • Servings: 6 as an entree or part of a larger meal, 3 as a main course
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Spiced Quail with Nam Jim is a simple, delicious recipe and can be adapted for spatchcock or chicken breast too.

 

 

Ingredients

  • 6 quail
  • Banana leaf, to serve

Marinade

  • 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

 

Nam Jim

  • 4 large coriander roots
  • 3 red chillies, seeded
  • 15 eschalots
  • 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)

Instructions

  1. Combine all marinade ingredients in a large bowl and rub all over the quail. Marinate for at least 1 hour.
  2. 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
  3. place for about 5 minutes.
  4. 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.

Notes

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

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