Gaeng Som Pla Recipe

2
40 minutes

Ingredients

Sour Orange Curry Paste

  • 9 dried bird's eye chillies
  • 6 red bird's eye chillies , (fresh)
  • 1 tsp salt
  • 1 tbsp of fresh galangal, chopped
  • 1 tbsp of garlic
  • 3 tbsp of shallots, chopped
  • 1 tbsp of shrimp paste

Sour Orange Curry

  • 300g of sea bass, gutted, cleaned and descaled
  • 300mm of fish stock
  • 2 tbsp of fish sauce
  • 1 tsp palm sugar, (or caster sugar)
  • 3 tbsp of tamarind water, (or use tamarind concentrate)
  • 40g of cooked bamboo, drained and chopped into bite size pieces

Method

1

To make the curry paste, begin by soaking the dried bird's eye chillies in water, until soft - around 20 minutes. Drain and squeeze out the excess liquid 

  • 9 dried bird's eye chillies
2

Make the curry paste by pounding all the ingredients (including the drained bird's eye chillies) in a stone pestle and mortar until very smooth. Set aside

  • 9 dried bird's eye chillies, (soaked and dried)
  • 6 red bird's eye chillies , (fresh)
  • 1 tsp salt
  • 1 tbsp of fresh galangal, chopped
  • 1 tbsp of garlic
  • 3 tbsp of shallots, chopped
  • 1 tbsp of shrimp paste
3

Using a heavy knife or cleaver, cut the sea bass into four steaks across the main bone, reserving the head and tail

  • 300g of sea bass
4

Bring the stock to the boil then add the head, collar and tail of the sea bass in the stock and simmer until cooked through. Skim the stock as necessary

  • 300ml of fish stock
5

Remove the poached fish, drain well then flake into the curry paste, discarding the skin. You will need about 50g of poached fish flesh. Gradually work the poached fish flesh into the curry paste until smooth and fully incorporated. This will give the finished curry sauce body and viscosity that it would otherwise be missing

6

Bring the stock back to the boil then dissolve 2 tablespoons of the curry paste with the hot stock. Season with fish sauce, palm sugar and tamarind water. It will taste sour, spicy and salty with a very slight background sweetness

  • 2 tbsp of fish sauce
  • 1 tsp palm sugar
  • 3 tbsp of tamarind water
7

Add the sea bass steaks and bamboo to the simmering stock. Continue to gently simmer until the fish is just cooked and the bamboo is softened. Transfer to a serving bowl and serve immediately with steamed rice

  • 40g of cooked bamboo