Main CourseSoupDinner

Gaeng Som Pla Chon (Sour Fish Curry)

Name: Gaeng Som Pla Chon (Sour Fish Curry)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 porties
Cuisine: thai
Ingredients: 600 g snakehead fish cleaned, scaled, cut into 2-inch thick pieces; 4 kopje water; 3 el fish sauce; 1 el palm sugar finely chopped; 4 el tamarind paste; 200 g green papaya peeled, deseeded, cut into 1-inch pieces; 100 g long bean cut into 1-inch lengths; 10 st dried red chili deseeded, soaked in hot water; 3 st shallot roughly chopped; 5 teentje garlic roughly chopped; 1 el galangal sliced; 1 el lemongrass thinly sliced white part only; 0,5 tl turmeric freshly grated or powder; 0,5 tl shrimp paste; 0,5 tl salt

This vibrant Thai sour curry features snakehead fish in a tangy, spicy broth. It's a healthy and flavorful dish known for its distinctive blend of sour, spicy, and savory notes, with a hint of sweetness.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan kreeftachtigen, vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

600 gsnakehead fish, cleaned, scaled, cut into 2-inch thick pieces
4 kopjewater
3 elfish sauce
1 elpalm sugar, finely chopped
4 eltamarind paste
200 ggreen papaya, peeled, deseeded, cut into 1-inch pieces
100 glong bean, cut into 1-inch lengths

curry paste

10 stdried red chili, deseeded, soaked in hot water
3 stshallot, roughly chopped
5 teentjegarlic, roughly chopped
1 elgalangal, sliced
1 ellemongrass, thinly sliced white part only
0,5 tlturmeric, freshly grated or powder
0,5 tlshrimp paste
0,5 tlsalt

Keukengerei

large pot · knife · cutting board · mortar and pestle

De bereidingswijze

Stap voor stap

1
Prepare the curry paste by combining the soaked dried red chili, shallot, garlic, galangal, lemongrass, turmeric, shrimp paste, and salt in a mortar and pestle. Pound until a fine paste forms, or blend in a small food processor with a splash of water if needed.
Ongeveer 10 min
Tip van de kok: Ensure the chilies are well-drained after soaking to avoid a watery paste.
2
Bring water to a boil in a large pot or saucepan.
Ongeveer 5 min
3
Add the prepared curry paste to the boiling water and stir well to dissolve.
Ongeveer 2 min
4
Season the broth with fish sauce, palm sugar, and tamarind paste. Stir until the palm sugar is fully dissolved.
Ongeveer 3 min
Tip van de kok: Taste and adjust the seasonings to your preference – it should be a balance of sour, spicy, sweet, and salty.
5
Add the green papaya to the simmering broth and cook for about 5-7 minutes, or until it starts to soften slightly.
Ongeveer 7 min
Tip van de kok: Green papaya takes longer to cook than the other vegetables, so add it first.
6
Gently add the snakehead fish pieces to the pot. Do not stir immediately to prevent the fish from breaking apart.
Tip van de kok: Adding the fish carefully helps maintain its shape.
7
Add the long beans and continue to simmer for 5-7 minutes, or until the fish is cooked through and the vegetables are tender-crisp.
Ongeveer 7 min
Tip van de kok: Avoid overcooking the fish, as it can become tough.
8
Taste again and adjust seasonings if necessary. Serve hot with steamed jasmine rice.
Ongeveer 1 min

Goed bewaren

Bewaren

Store leftover Gaeng Som in an airtight container in the refrigerator.

Opwarmen

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water if the broth has thickened.