Sour Spicy Sea Bass Curry — Gaeng Som Pla
A Central Thai sour orange fish curry of sea bass simmered in a tangy chilli-and-shallot broth with cauliflower, Chinese radish, and tamarind, finished with fish sauce and lime juice over jasmine rice for a fierce sour-spicy bowl.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 16 dried Thai red chillies in 100ml warm water 5 minutes until softened. Pound with 120g shallot halves and 20g shrimp paste in a mortar 2-3 minutes until smooth rust-red paste. Cut 440g sea bass into 4cm chunks. Prep 240g cauliflower florets, 200g Chinese radish into 3cm chunks, 120g long beans into 4cm lengths, and 2 long red chillies.
Bloom
Whisk pounded paste with 1200ml water in a large saucepan over medium heat, bring to a rolling boil 4-5 minutes until broth turns deep rust-red and chilli oil rises to surface.
Build 1
Add cauliflower and Chinese radish over medium heat, simmer 8-9 minutes until vegetables are just fork-tender and have absorbed the broth.
Build 2
Add long beans and simmer 90 seconds over medium heat until crisp-tender and bright green.
Simmer
Gently add sea bass chunks to simmering broth over medium-low heat, simmer at a bare simmer 4-5 minutes until flesh turns opaque and flakes cleanly with a fork.
Finish and plate
Remove from heat, stir in 1/4 cup tamarind paste, 1/4 cup fish sauce, 20g palm sugar, and 40ml lime juice off the heat 30 seconds until sugar dissolves and broth balances sour-salty-sweet. Divide between two wide bowls and serve alongside 150g cooked jasmine rice per person.
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