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Gaeng Som Pla | Southern Thai Sour Fish Curry
(0)
30 min
Quick
Knuspr-Küche
Gaeng Som Pla ist ein südthailändischer Klassiker: Zartes Kabeljaufilet und knackiges Gemüse in einer herrlich aromatischen, pikant-säuerlichen Tamarindenbrühe mit Kurkuma, serviert mit Jasminreis.
Preparation method
Preparation & Cooking Rice
Rinse the jasmine rice in a fine sieve under cold water until the water runs clear. Place in a pot with 1.5 times the amount of lightly salted water, bring to a boil, cover, and let gently simmer on the lowest heat for 12-15 minutes until tender.
Briefly rinse the cod fillet under cold water, pat dry with paper towels, and cut into bite-sized pieces about 3-4 cm in size. Divide the cauliflower into small florets, peel the carrots, and cut them into thin slices. Wash the spring onions and slice into thin rings.
Preparing the Spice Paste & Curry Sauce
For the aromatic Gaeng Som spice base, roughly chop the shallots, garlic, and chili peppers. Grind together with the turmeric powder in a mortar or mini food processor into a fine spice paste.
Chef's tip
The secret of Gaeng Som lies in its tangy tamarind flavor made entirely without coconut milk - this makes this Southern Thai curry exceptionally light, refreshing, and intensely aromatic.
Do not stir the sauce vigorously once the cod has been added; instead, gently swirl the pot. This keeps the fish fillet pieces wonderfully tender and juicy.
40 min
Under an hour
