Fish tom yam

Fish tom yam

Tom yam pla

By
From
South East Asian Food
Serves
4-6

Ingredients

Quantity Ingredient
1.25 litres very light chicken stock or water
7 slices galangal
2 stalks lemongrass, cut into 5 cm lengths then bruised with the side of a cleaver
6 kaffir lime leaves
700g fish cutlets or fillets
100g straw or oyster mushrooms
8 hot chillies, bruised with the side of a cleaver
2-3 tablespoons fish sauce, or to taste
3-4 tablespoons lime juice
1-2 tablespoons Chilli jam, or to taste
coriander leaves and shallots, for garnish

Method

  1. Bring the stock or water to the boil with the galangal, lemongrass and lime leaves. Drop in the fish pieces and simmer gently until cooked. Add the mushrooms and chillies, fish sauce and lime juice. Remove the pot from the heat and stir in the Nam phrik phao (Chilli jam). Pour into a serving vessel and garnish with coriander and shallots.
  2. As a variation try this tom yam using whole cleaned baby squid or mixed seafood. You can also make a vegetarian tom yam using a mixture of mushrooms cooked in water or vegetable stock with light soya sauce instead of the fish sauce. Very lean pork hock complete with skin and bone is sometimes cooked this way – use pork bone stock. In the north the hock is first put under a griller or on a charcoal fire to brown it and bring out its flavour then it is cooked as above until the meat is soft.
Tags:
SBS
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