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

1 red onion

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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