A traditional Thai dish similar to Tom Som, this healthy dish is rich in omega-3s and boasts a rich, flavorful taste, complemented by the aromatic scent of shrimp paste and plum sauce.
Ingredients
| Fresh mackerels |
4 |
piece |
| Chicken stock |
500 |
ml |
| Sweet plum sauce |
6 |
tablespoons |
| Shrimp paste |
1 |
tablespoons |
| Finely chopped coriander root |
1 |
tablespoons |
| Finely chopped garlic |
1 |
tablespoons |
| Chopped shallots |
2 |
tablespoons |
| Chopped ginger |
2 |
tablespoons |
| Light soy sauce |
2 |
tablespoons |
| Salt |
1 |
teaspoon |
| Pepper |
1 |
teaspoon |
| Bird's eye chili |
10 |
grams |
| Lime |
1 |
piece |
Directions
- Pour chicken stock into a pan over medium heat. dissolve the shrimp paste in the pan. add the coriander root, garlic, and shallots. stir until fragrant. add 1 tablespoon ginger and bring to a boil.
- Season with sweet plum sauce mabin brand. bring to a boil again, then pour into a blender and blend until smooth. strain out the pulp. heat over medium heat, stirring counterclockwise with a spoon. when foam appears, skim off any foam.
- When boiling, add the mackerel, 1 tablespoon more ginger, soy sauce, salt, and pepper. bring to a boil. crush the bird's eye chilies without removing the stems.
- Turn off the heat and squeeze the lime juice into the water, holding it 15 centimeters above the rim of the container to prevent the lime zest from penetrating.
Serving Instructions
Ladle into bowls and garnish with microgreens and lettuce. serve with steamed rice.
LAZADA
SHOPEE
TIKTOK SHOP
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