Seabass and Ginger Soup
Seafood Recipe |
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PREPARATION:
1. Scale the fish, slit down the middle and remove the insides. Wash and cut into
fillets. Cut each fillet into large pieces, wash again and drain.
2. Pour oil and garlic in a work over low heat. Sauté until the garlic becomes
golden and fragrant. Add ginger, stirring to mix well. Pour into a pot of water,
place over high heat and bring to a boil.
3. Add the fish to the pot but do not stir. Boil until the fish is cooked through.
Season to taste with fish sauce. Turn off the heat. Transfer into a bowl,
add some fresh spring onion and red chili as a finishing touch and serve hot.
Thai Food Source:
RECIPE CARD: The best Thai fish Dishes
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Seabass and Ginger Soup Seafood Recipe
(Pla Kaphong Tom Khing)
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INGREDIENTS:
1 |
seabass, about 500 grams |
1/2 cup |
young ginger, finely shredded |
1 tbsp |
coarsely chopped garlic |
2 tbsp |
fish sauce |
3 cups |
water |
2 tbsp |
vegetable oil |
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Thai Food&Recipes > Thai Seafood Recipes > Seabass and Ginger Soup Seafood Recipe |
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Related Keyword: Pla, Kaphong, Kapong, Ka, phong, pong, Gapong, Gaphong, Ga, phong, pong, Tom, Tum, Khing, King, Thai food, Thai seafood |
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