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Gaeng
som pla - sour soup
This dish can be eaten as a soup course, but as I have remarked before
in Thailand soups are normally eaten with the other dishes of the
dinner, rather than before them.
This is a popular fish soup that is quite common in Thailand. It can also be prepared just
as
succesfully using tinned herrings, chicken and chicken stock (when it is known as gaeng
som
kai). If you can't find krachai (lesser ginger) then use ordinary ginger.
Ingredients
1.5 lbs. fish fillets
4 cups of fish stock
3 tablespoons of chopped garlic
3 tablespoons of chopped shallots
3 tablespoons krachai (lesser ginger), thinly sliced
3 tablespoons of mixed red and green prik chi fa (jalapenos), thinly
sliced
1 teaspoon kapi (shrimp paste)
a quarter of a cup of fish sauce
a quarter of a cup of tamarind juice
1-2 tablespoons of palm sugar (to taste)
2 cups of very coarsely chopped green vegetables
Method
Heat the stock to simmering point, and add all the ingredients except
the fish and return it to the boil.
Add the fish and simmer until the fish is cooked through.
Pla Jian (Fish in Ginger Sauce)
1 tablespoon kratiem (garlic), minced
3 ounces minced pork (optional, see above)
1 small carrot, julienned
1 tablespoon grated ginger
2 tablespoon of sliced mushroom (preferably the black, dried Chinese mushroom, soaked
for 15 minutes before slicing)
1-2 teaspoon yellow bean sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 teaspoon kapi (shrimp paste)
1 teaspoon nam tan paep (palm sugar)
1 cup nam sup (stock)
2 tablespoon hom daeng (shallot/purple onion), chopped
2 tablespoon prik chi fa daeng (red Thai jalapeño), sliced very finely
1 tablespoon nam makham piag (tamarind juice)
1 teaspoon prik thai (ground black pepper)
Mix the marinade, and then in a small saucepan bring to a boil, and simmer for about 5
minutes; taste, and if needed adjust the flavour balance. Cool, and rub into both sides of
the fish, and leave it to stand, covered, in a cool place, in the marinade for at least an
hour.
Remove the fish from the marinade, and allow it to drain. Transfer the remaining marinade
to a small saucepan, and add 2 tablespoons of fish sauce, two tablespoons of sliced prik
chi fa daeng, and two tablespoons of julienned ginger, and then simmer to reduce to a
sauce like consistency. If desired one tablespoon of brandy may be added to the sauce
(optional).
Heat enough oil to deep fry the fish in a suitable pan over medium heat, and slide the
fish into the hot oil, turn once, and cook until the fish is cooked through.
In the oil the fish was fried in sauté 2 tablespoons of shallots until crispy, and then
one tablespoon each of bai manglaek (sweet basil leaves) and mint leaves, and use the
fried shallots, mint and basil as a garnish.
Server on a platter: pour the reduced sauce over the fish.
Pla Nueng Khing Sai Het (Steamed Fish with
Ginger and Mushrooms)
1 pomfret or any white fish, cleaned.
Clean the fish and score the sides with several cuts to allow the marinade to penetrate.
For the marinade:
1 large field mushroom, thinly sliced,
2 tablespoons grated ginger
2 tablespoons pickled Chinese cabbage, thinly sliced
1 tablespoon sliced red jalapeño
2 scallions/spring onions/green onions, finely sliced
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon kapi (shrimp paste)
1 teaspoon prik thai (ground black pepper)
1 tablespoon fish stock
Mix the marinade ingredients and rub them into the fish, leaving it to marinade for about
an hour in a cool place.
Transfer the fish, and the marinade, on a dish large enough to hold it, to a bamboo
steamer (see note above), and steam for about 20 to 25 minutes (if microwaving, cook until
the flesh adjacent to the bones is cooked, allowing it to rest for 1 minute after each 3
minutes cooking before testing).
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