Thai Fish Sour Soup (Gaeng Som Pla)
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1- 2 Snakeheadfish as fillet |
4 cups of fish stock
2-3 tbs sour curry paste (see example here)
1 tbs tamarind concentrate (see example here) mixed with 3 tablespoons water
1-2 tbss palm sugar (see example here) (to taste)
2 cups of very coarsely chopped green vegetables
1/2 cup fish sauce (nam pla)
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- If you are using fresh fish then dehead, detail, and gut your fish and fillet it to produce four fillets of fish.
- 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.
- This dish can be eaten as a soup course, but in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the fish and serve it in individual bowls to the diners. The soup liquid is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot of fondue cooker to keep it hot if you wish).