A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Pla Tom Kamin | Southern Thai Turmeric Fish
(0)
25 min
Quick
Knuspr-Küche
Ein wärmender südthailändischer Klassiker für den Herbst: Zartes Fischfilet sanft pochiert in einer aromatischen Kurkuma-Zitronengras-Brühe, serviert mit duftendem Jasminreis.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Pat the cod fillet dry and cut into bite-sized pieces, about 4 cm in size. Bruise the lemongrass with the back of a knife and cut into coarse pieces. Peel the shallots and garlic cloves and slice thinly. Slit the red chili pepper lengthwise or slice into rings.
Aromatic Broth & Poaching
In a pot, bring 600 ml of water to a boil with the bruised lemongrass, sliced shallots, garlic, and turmeric powder. Reduce the heat and let the broth simmer gently for about 8–10 minutes until it turns bright yellow and is intensely aromatic.
Chef's tip
The cod remains particularly tender if the broth is only gently simmering during cooking and not boiling hard.
If you prefer it spicier, you can lightly pound the chili pepper in a mortar before cooking to release more fiery heat.
40 min
Under an hour
