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Thai Fish Recipes


Fish Sour Soup
Ingredients
1.5 lbs. fish fillets
4 cups of fish stock
3 tablespoons of chopped garlic
3 tablespoons of chopped shallots
3 tablespoons krachai (lesser ginger), thinly sliced
3 tablespoons of mixed red and green fresh chili, thinly sliced
1 teaspoon kapi (shrimp paste)
a quarter of a cup of fish sauce
a quarter of a cup of tamarind juice
Palm sugar (to taste)
2 cups of very coarsely chopped green vegetables

Method
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.

Pla Jian (Fish in Ginger Sauce)
1 tablespoon garlic, minced
1 small carrot, julienned
1 tablespoon grated ginger
2 tablespoon of sliced mushroom (preferably the black, dried Chinese mushroom, soaked
for 15 minutes before slicing)
1-2 teaspoon yellow bean sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 teaspoon kapi (shrimp paste)
1 teaspoon palm sugar
1 cup stock
2 tablespoon red onion, chopped
2 tablespoon fresh chili, sliced very finely
1 tablespoon tamarind juice
1 teaspoon ground black pepper

Mix the marinade, and then in a small saucepan bring to a boil, and simmer for about 5 minutes; taste, and if needed adjust the flavour balance. Cool, and rub into both sides of the fish, and leave it to stand, covered, in a cool place, in the marinade for at least an hour.
Remove the fish from the marinade, and allow it to drain. Transfer the remaining marinade to a small saucepan, and add 2 tablespoons of fish sauce, two tablespoons of sliced prik chi fa daeng, and two tablespoons of julienned ginger, and then simmer to reduce to a sauce like consistency. If desired one tablespoon of brandy may be added to the sauce (optional).
Heat enough oil to deep fry the fish in a suitable pan over medium heat, and slide the fish into the hot oil, turn once, and cook until the fish is cooked through.
In the oil the fish was fried in sauté 2 tablespoons of shallots until crispy, and then one tablespoon each of bai manglaek (sweet basil leaves) and mint leaves, and use the fried shallots, mint and basil as a garnish.

Server on a platter: pour the reduced sauce over the fish.

Pla Nueng Khing Sai Het (Steamed Fish with Ginger and Mushrooms)
1 pomfret or any white fish, cleaned.
Clean the fish and score the sides with several cuts to allow the marinade to penetrate.
For the marinade:
1 large field mushroom, thinly sliced,
2 tablespoons grated ginger
2 tablespoons pickled Chinese cabbage, thinly sliced
1 tablespoon sliced red jalapeño
2 scallions/spring onions/green onions, finely sliced
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon kapi (shrimp paste)
1 teaspoon prik thai (ground black pepper)
1 tablespoon fish stock

Mix the marinade ingredients and rub them into the fish, leaving it to marinade for about an hour in a cool place.
Transfer the fish, and the marinade, on a dish large enough to hold it, to a bamboo steamer, and steam for about 20 to 25 minutes.

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