Barramundi with Ginger and Tamarind

Name: Barramundi with Ginger and Tamarind (Tom Som Pla Grapong)
Cuisine: Thailand
Ingredients: ½ teaspoon kapi (shrimp paste), roasted or dried prawns (shrimp); ½ teaspoon kapi (shrimp paste), roasted or dried prawns (shrimp); ½ teaspoon kapi (shrimp paste), roasted or dried prawns (shrimp); ½ teaspoon kapi (shrimp paste), roasted or dried prawns (shrimp); 5 red shallots; 10 white peppercorns; 2 coriander (cilantro) roots; 2 cm (¾ in) piece ginger, chopped; Pinch salt; 15 mL (1 tablespoon) safflower oil; 1 clove garlic, crushed; 200 g (7 oz) barramundi or any firm white-fleshed fish fillets, cut into 2 cm (¾ in) cubes; 200 g (7 oz) barramundi or any firm white-fleshed fish fillets, cut into 2 cm (¾ in) cubes; 45 mL (3 tablespoons) thick tamarind water; 1 tablespoon palm sugar; 30 mL (2 tablespoons) fish sauce; 2 cups (200 g/8 oz) julienned ginger, washed in salty water; 2 cups (200 g/8 oz) julienned ginger, washed in salty water; ½ bunch Chinese shallots, cut into 2 cm (¾ in) pieces

Tom Som Pla Grapong

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS ANOTHER restorative, assuaging the palate after an onslaught of chillies. It is wonderful when eaten in conjunction with a very hot and pungent Nam Prik, such as Prawn Paste Relish. Almost any fish or shellfish can be substituted. Beancurd (tofu) may be used instead of the fish, and light soy sauce substituted for the fish sauce.

Ingredients

Asia
Thailand
Soup
Fish course
Pescatarian
Gluten-free
South East Asia

Ingredients

Method