Tom Yam Pla Krop - crispy fish soup

ต้มยำปลากรอบ

Ingredients

one catfish, to yield about half a pound of catfish pieces.

6 thin slices of kha (galangal)
6 thin slices of khing (ginger)
4 hom daeng (shallots - purple onions)
6-8 prik chi fa haeng (dried red Thai jalapenas)
4 kratiem (cloves of garlic - with skins)
2-3 stalks of takrai (lemon grass or citronella), cut in 2" pieces

half a cup of nam pla (fish sauce)
half a cup of nam som makham (tamarind juice)

method.

1: Deep fry the catfish whole in very hot oil until the skin is very
crisp.

Remove and drain.

When cool enough to handle, remove the head and the tail (don't waste it
- it can be added to your fish stock pot, or fed to the cat), then break
the rest into large bite sized pieces, discarding the major bones.

2: on a grill or barbeque, grill the galangal, ginger, shallots,
jalapenas, garlic and lemon grass until slightly charred.

discard the skins, and chop, then pound to a paste in a mortar and
pestle or a food processor.

3: Bring about 3 cups of water to a rolling boil, and add the ingredients,
after one minute lower the heat to a simmer, cover and simmer for about
20 minutes.

Taste and adjust the seasoning.

by:allthaifood.com

Steamed Salmon in Soy Sauce

ปลา(แซลมอล)นึ่งซีอิ้ว
Ingredients
400 g. salmon steak
2 Tbsp thin soy sauce
1/2 Tbsp seasoning soy sauce
1 Tbsp oyster sauce
2 tsp sugar
1 tsp sesame oil
2 green onions
2 sprigs cilantro
2 red chillies
1/2 cup shredded ginger

Preparation
1. Wash salmon steak thoroughly, sprinkle salt all over both side. Mix thin soy sauce, seasoning soy sauce, oyster sauce, sugar, and sesame oil in a bowl, stir until well blend.
2. Peel ginger skin, cut green onion roots, cut cilantro stem, wash dirt, pat dry. Shred ginger and cut green onions into long strips.
3. Divide all vegetable into 2 parts. Place first part on dish, place salmon steak, pour sauce mixture over salmon, and place remaining vegetables on salmon steak. Slice red chillies and top on dish.
4. Pour water in a steamer and bring to boil. Place dish in the steamer and steam on medium-high heat about 20 minutes or until fish is cooked.
5. Remove from the steamer and serve hot.

สูตรจาก ucancookthai.

Southern Style Soup with Fermented Fish’s Stomach(Gang Tai Pla )

แกงไตปลา
Prepare:


1 cup Fermented Fishs Stomach
1 cup grilled fish (tuna or saba)
1/2 cup potato slice to a dice size
1 cup bamboo
3 pieces kaffir lime leaves
1 tbsp. Shrimp paste



Prepare Paste:


1 handful dried chili pepper
2 tbsp. sliced cumin
2 tbsp. sliced galingale
1 tbsp. minced lemon grass
2 cloves garlic
1 tbsp. kaffir lime skin
1 tbsp. black pepper
2 red onions
Eggplant, long bean, wing bean (as much as you like)





Cooking Instructions:

1. Ground the paste ingredients altogether. If you dont want to get strong muscle, blender is your choice. :) Not that I dont want to have a strong arm by using a stone mortar and pestle, Im too lazy. Anything related to exercise, I would say NO.

2. When you have it already blended, remove to a bowl and take 1 big tablespoon for our cooking. Keep the rest in the fridge to cook next time.

3. With that 1 big tablespoon, mix it with shrimp paste. Add little bit of water to make it mix well.

4. Boil Fermented Fishs Stomach on medium heat, add 1 cup of water. Leave it is boiling for 10 minutes and then put the pot away from the stove.

5. Pour cooked Fermented Fishs Stomach into the filter, keep the juice and throw away the bad part.

6. Now, boil the juice we have on medium fire again. Add the paste from step 3.

7. Add potato, bamboo, Eggplant cook for 10 minutes then add long bean and wing bean.

8. Next, add grilled fish and quick stir. If the water gets too dry, you can add more but dont make it too much. Then turn off the fire. Throw kaffir lime leaves on top when you serve the food.

You can have this salty southern style soup with noodle or hot jasmine rice! :)

It is my favorite southern recipe!

Fish Cutlets Steamed with Ginger and Chili

Ingredients

4 medium size snapper or other firm white fish cutlets
5 cm piece fresh ginger, cut into fine shreds
2 cloves garlic, chopped
2 tsp chopped red chilies
2 tb sp finely chopped coriander stalks
3 spring onions, cut into shreds, each 4 cm long
2 tb sp lime juice
lime wedges for serving

Method

Line a bamboo steaming basket with banana leaves or baking paper. (The steaming basket is lined for this dish so the the fish will not stick or taste of bamboo).

Arrange the fish cutlets in the base of the basket and top with ginger, garlic, chilies and coriander stalks. Cover and steam over a wok or large pan of boiling water for
5-6 minutes.

Remove the lid and sprinkle the spring onions and lime juice over the fish. Cover the basket and steam for 30 seconds or until fish is cooked.

Serve immediately with wedges of lime and steamed rice that has been garnished with onions or herbs.


By:http://www.thaicookinga-z.com

Fish Steamed in Banana leaves

Ingredients

2 large banana leaves
350g firm white fish fillets
1-2 tb sp Red Curry paste
1 cup coconut cream
2 cups finely shredded cabbage
2 tb sp fish sauce
2tbsp lime juice
1-2 tb sp chili sauce
1 fresh red chili, chopped.

Method

Cut banana leaves into squares10x10 cm and make 3 cm cut towards the
center on each corner. Fold in the corners, staple and tie around with a piece
of spring to form a cup, trim corners if necessary.

Cut fish into thin strips and place in a bowl with the curry paste and coconut
cream, stir gently to combine. Place spoonfuls or the fish mixture in the center
of each banana leaf cup.

Line a large steaming basket with extra banana leaves and place the prepared
cups in the basket. Top fish with shredded cabbage and a little fish sauce.
Place the basket over a wok of simmering water, cover the basket and steam
for approximately 7 minutes. Drizzle with lime juice and chili sauce.

Serve immediately topped with chili.

By:http://www.thaicookinga-z.com

Soured Fish ( Pa Soom Tod )

Ingredients
200 gms Fish (Hake Cod etc.)
5 Tablespoons Salt
3 Garlic Cloves
2 Tablespoons Rice Flour
2 Tablespoons Fragrant Rice



Preparation
1. Clean the fish and gut it.
2. Dissolve the rice flour in 300ml water, soak the fish in this liquid for 5 minutes, then rinse. This will help clean the fish.
3. Pound the garlic, salt and fragrant rice together.
4. Spread the pounded mixture over the fish and inside the cavity of the gutted fish.
5. Place in a plastic bag and leave at room temperature for 3 days.
6. Heat oil in a frying pan and fry the contents of the packet (including the pounded garlic) in hot oil until the fish is golden and crispy.

Serve With
Garlic Cloves
Big Red Chillies
Lots of Coriander Leaves
Lots of Mint Leaves


by http://www.khiewchanta.com

Three Tastes Fish ( Pa Sam Rood )

Ingredients
400 gms Fish (Hake, Cod Haddock or Similar)
50 ml Tamarind Water
2 Tablespoons Sugar
5 Tablespoons Fish Sauce
2 Tablespoons Chopped Chillies
2 Tablespoons Chopped Spring Onions
1 Tablespoons Peanuts
1 Tablespoon Chopped Coriander leaves
4 Kaffir Citrus Leaves
Oil For Deep Frying



Preparation
1. Slice the fish across ways, into 3cm fish steaks. Deep fry in pre-heated oil, until the fish is golden brown.
2. Boil the tamarind water with the sugar and fish sauce together for 2 minutes to create a sauce.
3. Deep fry the peanuts and kaffir leaves for a few seconds. The kaffir leaves will become crisp.
4. Onto a serving plate, place the coriander leaves, the chopped chillies and chopped spring onions to make a bed to sit your fish on.
5. Place the fried fish on top.
6. Pour sauce over the fish, and top off with the peanuts and kaffir leaves.

Serve With
Hot Fragrant Rice


by http://www.khiewchanta.com

Crispy Pomfret - Pla Jalamed Tod

1 white pomfret
vegetable oil


Thaw your pomfret if it is frozen. Score across the body on both sides, 3-4 scores.

I find the wok to be the best for frying pomfret. Heat the oil in medium to low heat. The oil should come up to the side of the fish. Add the pomfret and turn the heat down. It takes about 10 minutes on each side. Watch out for the splatter. To turn the fish, slowly scrape the bottom of the pan to loosen the fish. If the fish is ready, it should be very easy to do so. The trick to cripy pomfret is low heat. This may take awhile, but the result is well worthwhile.


Crispy pomfret is eaten with rice and chili fish sauce.


Chili Fish Sauce - Nam Pla Prig
1-4 Thai chili pepper
1 shallot
2 tablespoons fish sauce
1/4 lime Optional

Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some people omit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.

This sauce is like salt and pepper, appearing on most people's table. Chili fish sauce is also served with crispy fried dishes like fried fish, deep fried okra or green beans.

by:http://www.thaitable.com

Fish in Banana Leaves ( Mook Pa Chon )

Recipe from:www.khiewchanta.com

ห่อหมกปลาช่อน
Steaming food in banana leaves is a Thai tradition, the only change these days is that we like to use a stapler to staple the banana leaves into their pyramid shaped parcels! Once cooked, these parcels can be eaten hot or cold and are ideal to take on a picnic.

Ingredients
300 gms Fish (Hake Code etc.)
6 Assorted Chillies
30 gms Lemon Grass
30 gms Sticky Rice
2 Tablespoons Fish Sauce
1/2 Teaspoon Salt
2 Kaffir Leaves
Banana Leaves

Preparation
1. Soak the stick rice in hot water for at least 5 minutes to soften it.
2. Clean and chop the fish to 3 cm pieces, put into a bowl.
3. Pound the sticky rice and chillies, lemon grass and kaffir leaves together to a pulp.
4. In the bowl, mix the pulped rice & chillies with the fish and the salt and fish sauce.
5. Spoon the mixture into the centre of banana leaves. Fold the leaves up into little parcels. You can cheat like I do and use a stapler to close the parcels.
6. Steam for 20 minutes.
7. Don't eat the banana leaves!

Serve With
Steamed Sticky Rice

Steamed Catfish whit Peanut Chilli paste (Nham prig tua pla noong)

น้ำพริกถั่วปลานึ่ง

Ingredients :
1 catfish
5 dried chillies
1/2 cup of pounded peanut
1 tbsp. of salt
2 whole heads of garlic
3 tbsp. of palm sugar
2-3 tbsp. of lime juice
2 tbsp. of fish sauce
3 spring onions,chopped
3 sprigs coriander
Shredded cabbage
3 cucumbers ,Cut into rings
Half a sprig of Chinese celery ,chopped

Directions :

1.Pound together dried chillies and salt. Add peanuts and one whole garlic , lightly crush and season with palm sugar , lime juice and fish sauce to taste. Transfer the mixture to a small saucepan.

2.Soak the cleaned catfish with lime juice and fish sauce and put one whole garlic in the fish stomach before steaming it for about 20 minutes.

3.Garnish with spring onions , coriander leaves , cabbage , cucumber and Chinese celery. Serve with peanut chilli paste.

THAI FISH CAKES (Tod Man Pla)

Ingredients :
450 g firm white fish fillets
3 tablespoons cornflour or rice flour
1 tablespoon fish sauce
1 egg, beaten
1/2 cup fresh coriander leaves
3 teaspoons Red Curry Paste or commercial paste
1-2 teaspoons chopped red chillies, optional
100 g green beans, very finely sliced
2 spring onions, finely chopped
1/2 cup oil, for frying
Basic Dipping Sauce or commercial sauce

Directions

1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.

2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.

3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.