Label
All
0
Clear all filters

Fish Stew with Aromatics

Rate this recipe

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

By Naomi Duguid

Published 2012

  • About

This cross between a stew and a soup, called gaeng pla by the Shan, has a layered depth of flavor that makes it a real keeper. Starting with a paste of ginger, lemongrass, garlic, and shallots that perfumes the water the fish cooks in, the stew gets a balancing acid note from fresh tomato and a little heat from green chiles.

Use whatever fish you prefer, from freshwater options such as trout, tilapia, or pickerel to barramundi, snapper, haddock, or even salmon.

Serve

Get instant online access via ckbk

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

Part of


No reviews for this recipe

The licensor does not allow printing of this title