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| Fish Soup with Tamarind and Ginger (Tom Som Pla) |
Fish Soup with Tamarind and Ginger
(Tom Som Pla)
INGREDIENTS
1 teaspoon white peppercorns
2 shallots, sliced
3 coriander roots
1 1/2 liters (6 cups) water
500 g (1 lb) fresh fish fillets (red snapper, sea bass or flounder), cut into bite-sized pieces
5 cm (2 in) fresh young ginger root, peeled and cut into thin shreds to yield about 1/4 cup
3 tablespoons fish sauce
2 tablespoons tamarind pulp soaked in 6- ml(1/4 cup) water, mashed and strained to obtain the juice
3 tablespoons shaved palm sugar or dark brown sugar
1 spring onion, cut into lengths
Few sprigs coriander leaves, minced
Steps by Steps
Step 1: Grind the peppercorns in a mortar or blender until fine. Combine with the shallots and coriander roots and grind to smooth paste.
Step 2: bring the water and ground mixture to a boil in a large saucepan or stockpot over medium heat, stirring to combine. Add the fish pieces and ginger, season with the fish sauce, tamarind juice and palm sugar, and simmer for about 5 minutes until the fish pieces are just cooked. Remove from the heat.
Step 3: Just before serving, stir in the spring onion and coriander leaves. Serve hot.
All these amount of ingredients are to serve 4 to 6 persons.
Preparation time : 20 mins
Cooking time: 15 mins
Credits goes to Nongkran Daks and Alexandra Greeley
