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Tom yam hua pla nam sai (Spicy and sour soup with snapper head)
Recipe by:
Wiley
Fish heads add a rich aroma to soups. As an added bonus there are nice chunks of meat in the collars of the fish heads. This recipe uses snapper heads. Snapper heads are great as they not only add richness, but they have a distinct prawn aroma that adds depth to your soup.
Ready in 50 mins
Added to favourites by 2 cooks
Ingredients
Serves: 4
- 1.5 litres chicken or fish stock
- 1 tablespoon white peppercorns, crushed
- 1 finger galangal, peeled and sliced into disks
- 4 whole roasted shallots
- 3 kaffir lime leaves, torn
- 1 stalk lemongrass, cut into 3 cm lengths
- 300 g snapper heads, cut into pieces
- 5 cherry tomatoes, halved
- 4 crispy fried dried red chillies
- 1-2 tablespoons fish sauce
- 2-3 limes, juiced
- 2 tablespoons tamarind juice
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Preparation method
Prep: 20 mins | Cook: 30 mins1.
Bring the pot of stock to a simmer and add the peppercorns, galangal, shallots, lime leaves and lemongrass. Simmer for 20 minutes.
2.
Add the snapper heads, cherry tomatoes, and chillies and cook the fish heads until just done.
3.
Add the fish sauce, lime juice and tamarind juice. Taste and adjust if needed.
4.
Place the soup in a deep bowl, and enjoy.
Last updated:
16 Oct 2012
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