Salmon in Spiced Tamarind Soup, 'Tom Som Pla Salmon'
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Tom Som is a soup with a complex range of flavors, as you can see the ingredient list is diverse and exotic. The final result is unique, and not a flavor that is an instant hit with everyone. We always feel that Tom Som is somewhat of an acquired taste. It should be first "sour", second "sweet" and third "salty". Use good quality wild salmon if possible, but other fish such as cod or halibut will work fine.
Ingredients
For4Person(s)
Ingredients for Chile Paste
- 1TeaspoonCorriander Seed
- 6Whole White Peppercorn
- 1TeaspoonSalt
- 1TeaspoonShrimp Paste
- 1TablespoonMinced Ginger
- 2TablespoonsSliced Shallot
- 1TablespoonFresh Lemongrass, thinly sliced
Ingredients for Soup
- 1/2CupTamarind Concentrate (50/50 with water)
- 2TablespoonsFish Sauce
- 3TablespoonsPalm Sugar
- 1PoundFresh Salmon
- 1/2TeaspoonSalt
- 2TablespoonsSpring Onion, Sliced
- 2TablespoonsShredded Ginger (matchsticks)
- 1TablespoonFried Red Onion
- 3CupsWater
- 2TablespoonsVegetable Oil
Method for Salmon in Spiced Tamarind Soup, 'Tom Som Pla Salmon'
Using amortar and pestle, pound all ingredients for chile paste to form a fine paste. Heat the oil in a saucepan, add chile paste, and saute until fragrant. Remove from heat. Put water or chicken stock into a pot, bring to a boil. Add chile paste, stir well, and the rest of the ingredients except for the fried onion. Return to a boil and simmer 1 minute. Ladle into a bowl and serve with warmjasmine rice.