PREPARATION:
1. Scale the serpent-head. Slice down the back and remove the backbone.
Wash well, steam until the fish is done, and set aside.
2. Pour the stock into a pot and bring to a boil. Put in the lemon grass,
galangal, fish sauce, and tamarind juice, allow boiling for a time, adding
the tomatoes, shallots, kaffir lime leaves, and chilies, and then removing
from the heat.
3. Lay the serpent-head in a long shallow bowl, pour the soup over it, sprinkle
with pak chi fa-rang, and serve hot.
Thai Food Source:
Delicious Thai Cuisine
You can order this book now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Steamed Serpent-Head in Sour and Spicy Soup Recipe
(Pla Chon Non Ple)
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INGREDIENTS:
600-700 grams |
serpent-head fish |
1 |
large lemon grass stem, cut into lengths |
5 |
disk-shaped slices of galangal |
4 |
kaffir lime leaves, torn |
5 |
cherry tomatoes, sliced in half lengthwise |
1 tbsp |
chopped phak chi fa-rang |
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15 |
hot chilies, broken open |
5 |
roasted shallots, crushed |
5 tbsp |
tamarind juice |
5 tbsp |
fish sauce |
4 cups |
soup stock |
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