 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Dtom Yam Gkoong. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, Ingredients:
1 1/2 quarts water or 1 1/2 quarts mild soup stock, salted with |
fish sauce, to the desired saltiness |
1 lb trout (pan fried) |
4 -5 stalks fresh lemongrass (dta-krai) |
8 thin slices fresh ginger (kha) |
4 -6 kaffir lime leaves, torn (bai ma-gkrood) |
15 -20 whole thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo) |
1 small shallot, quartered and sliced crosswise 1/4-inch thick |
2 -3 tablespoons roasted chili paste (nahm prk pow) |
1 tablespoon tamarind pulp, mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 tbs.) |
2 cups fresh brown button mushrooms, sliced in 1/4-inch pieces |
2 small firm tomatoes, cut in small wedges (optional) |
4 green onions, cut in thin rounds |
2 -3 limes, juice of, to desired sourness |
1/2-1 cup cilantro leaf |
Directions:
1. Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core.
2. Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
3. Place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. Bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. Strain.
4. Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes.
5. Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
6. Return to a boil and simmer a couple more minutes.
7. Stir in the tomato wedges (if using), green onions and fish.
8. After 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. Serve immediately. Do not let the fish overcook.
|
|