| Tom Som Pla Salmon |
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Tom Som Pla Salmon salmon in a spicy tamarind soup ingredients bumbu: 1 tbsp coriander 6 white peppercorns 1 tsp salt 1 tsp trassi bakar (shrimp paste) 4 cm ginger 1 lemon grass 1 shalot ingredients soup: 700 ml chicken stock 450 gr salmon 3 tbsp tamarind paste 2 tbsp fish saus (Nam pla) 3 tbsp palm sugar 1 spring onion 5 cm ginger 3 tbsp oil garnish: 1 red onion preperation/method: Pound the ingredients for the bumbu into a paste. Cut the ginger into thin strips and the spring onion into 3 cm long pieces. Slice the red onion thinly and fine. Heat in a wok 1 tbsp oil and fry the onion brown and crispy and drain it. Cut the salmon into pieces. Heat in a wok 2 tbsp oil and fry the paste for 2 minutes. Then add the stock and when it cooks then add the remaining ingredients and cook ot slowly for 1 minute until the fish is done. Laddle the soup into a bowl and garnish it with the fried onion. Serve the soup with a bowl of white rice.
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