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Pla Tom Kamin | Southern Thai Turmeric Fish
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25 min
Quick
Gurkerl Küche
Ein wärmender südthailändischer Klassiker für den Herbst: Zartes Kabeljaufilet sanft in einer aromatischen Kurkuma-Zitronengras-Brühe pochiert, serviert mit feinem Jasminreis.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Pat the cod fillet dry and cut into bite-sized pieces, approx. 4 cm in size. Bruise the lemongrass using the back of a knife and cut into coarse pieces. Peel the shallots and garlic cloves and slice thinly. Cut the red chilli into thin rings.
Aromatic Broth & Poaching
In a pot, bring approx. 600 ml of water to the boil with the bruised lemongrass, sliced shallots, garlic, and ground turmeric. Reduce the heat and let the aromatic broth simmer gently for about 8 to 10 minutes until it is bright yellow and intensely fragrant.
Chef's tip
The cod stays especially tender and juicy if the broth only simmers very gently during cooking and is never brought to a rolling boil.
For more heat, you can lightly crush the chilli in a mortar before cooking to release even more spiciness into the broth.
Ingredients
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