Fish Stew with Aromatics

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