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6 to 8
Easy
By Naomi Duguid
Published 2012
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
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