Photograph of the finished Tom som

Thailand · Canh chua gừng Tom som

Tom som

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 800 g
  • Photograph of Ginger Ginger 120 g
  • Photograph of Sour tamarind Sour tamarind 100 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Coriander Coriander 40 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Palm sugar Palm sugar 48 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grind the ginger, garlic, and coriander roots into a smooth paste.
  2. 2 Boil water with the crushed mixture to extract all the aroma.
  3. 3 Mash the tamarind to extract the sour juice, then pour it into a pot, season with palm sugar and fish sauce.
  4. 4 Add the fish fillets and cook for 8 minutes until just cooked through, without stirring vigorously.
  5. 5 Sprinkle with chopped scallions and cilantro, then turn off the heat. This soup is intensely sour and has a mild ginger spiciness.

With an appliance

  • Microwave 32 min

    Replace step 4: Arrange the fish in a deep bowl, pour in the seasoned broth, cover loosely, and microwave at 600W for 6 minutes, rotating the bowl at the 3rd minute but not stirring. Sprinkle with chopped scallions and cilantro after removing from the microwave as in step 5.

Start cooking