- 3 cups fish stock
- 1 (1 inch) piece fresh ginger, peeled and sliced into disks, or more to taste
- 1 (1 inch) piece galangal, peeled and sliced into disks, or more to taste
- 5 Thai chile peppers, crushed
- 2 kaffir lime leaves, torn
- 2 stalks lemon grass, cut into 2-inch pieces and crushed
- 2 shallots, crushed
- 1 (10 ounce) trout, scales removed and fish cut into steaks
- 5 cherry tomatoes, halved
- 1/4 cup tamarind juice, or more to taste
- 2 tablespoons fish sauce, or more to taste
- 1/4 cup chopped fresh cilantro, or to taste
- Bring fish stock to a boil in a pot; add ginger, galangal, Thai chile peppers, kaffir lime leaves, lemon grass, and shallots. Reduce heat and simmer stock for 20 minutes.
- Mix trout, tomatoes, tamarind juice, and fish sauce into stock; simmer until trout is cooked through, about 5 minutes.
- Gently place trout in a bowl and pour soup over the fish; top with cilantro.
05/15/2019
recipepes.com
tom byoo (sour fish soup), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
