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 porsiyon
Cuisine: thai
Ingredients: 600 g snakehead fish cleaned, scaled, cut into 2-inch thick pieces; 4 su bardağı water; 3 yemek kaşığı fish sauce; 1 yemek kaşığı palm sugar finely chopped; 4 yemek kaşığı tamarind paste; 200 g green papaya peeled, deseeded, cut into 1-inch pieces; 100 g long bean cut into 1-inch lengths; 10 adet dried red chili deseeded, soaked in hot water; 3 adet shallot roughly chopped; 5 diş garlic roughly chopped; 1 yemek kaşığı galangal sliced; 1 yemek kaşığı lemongrass thinly sliced white part only; 0,5 çay kaşığı turmeric freshly grated or powder; 0,5 çay kaşığı shrimp paste; 0,5 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 55 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kabuklular, balık ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

600 gsnakehead fish, cleaned, scaled, cut into 2-inch thick pieces
4 su bardağıwater
3 yemek kaşığıfish sauce
1 yemek kaşığıpalm sugar, finely chopped
4 yemek kaşığıtamarind paste
200 ggreen papaya, peeled, deseeded, cut into 1-inch pieces
100 glong bean, cut into 1-inch lengths

curry paste

10 adetdried red chili, deseeded, soaked in hot water
3 adetshallot, roughly chopped
5 dişgarlic, roughly chopped
1 yemek kaşığıgalangal, sliced
1 yemek kaşığılemongrass, thinly sliced white part only
0,5 çay kaşığıturmeric, freshly grated or powder
0,5 çay kaşığıshrimp paste
0,5 çay kaşığısalt

Ekipman

large pot · knife · cutting board · mortar and pestle

Hazırlanışı

Adım adım

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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
3
Add the prepared curry paste to the boiling water and stir well to dissolve.
Yaklaşık 2 dk.
4
Season the broth with fish sauce, palm sugar, and tamarind paste. Stir until the palm sugar is fully dissolved.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Aşçının notu: 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.
Yaklaşık 7 dk.
Aşçının notu: Avoid overcooking the fish, as it can become tough.
8
Taste again and adjust seasonings if necessary. Serve hot with steamed jasmine rice.
Yaklaşık 1 dk.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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