Kaeng Tai Pla (Fish Organ Spicy Soup)
Kaeng Tai Pla or fish organ spicy soup is a southern dish with a unique smell of curry paste. Recommended for everyone who likes spicy food, the dish can easily be prepared at home. Put Tai Pla curry in a pot of water over medium heat until boiling. Add pumpkin, long beans, bamboo shoots, green brinjal and kaffir lime leaves, season with coconut sugar and tamarind juice. Taste for a mellow salty taste. Add grilled fish Continue to boil until the curry is absorbed into the fish. Served with fresh vegetables and steamed jasmine rice. It is a must-try.
Ingredients
4
1
Cup
Pumpkin, cut into bite-sized pieces
4
Strands
Long beans, cut into 1-inch pieces
3
Strands
Sliced pickled bamboo shoots
½
Cup
Turkey berries
6
Clutches
Green brinjals sliced into 4 pieces
5
Leaves
Torn kaffir leaves
1½
Tsp
Coconut sugar
2½
Tbsp
Tamarind juice
160
Grams
Grilled long-tail tuna filet
Vegetables as a side dish: long beans, cucumbers, green brinjal, asiatic pennywort, bitter beans
Boiled Fish Organ Broth
5
Cups
Water
5
Slices
Galangal
3
Stalks
Lemongrass, sliced
4
Leaves
Kaffir leaves, torn
⅓
Cup
Long-tail tuna organs
Fish Organ Paste (½ Cup)
20
Chilis
Fresh bird's eye chili
12
Chilis
Dried bird's eye chili
½
Tbsp
Sliced and peeled galangal
½
Tsp
Black peppercorn
¾
Tbsp
Finely chopped galangal
¼
Cup
Chopped lemongrass
¼
Cup
Chopped Thai garlic
2
Tbsp
Chopped shallot
¾
Tbsp
Sliced kaffir lime zest
½
Tbsp
Shrimp paste
½
Tsp
Sea salt
How to Make
Make curry paste by pounding all the ingredients for chili paste together until fine.
Prepare fish organ broth by setting a pot of water and adding galangal, lemongrass and kaffir lime leaves. When the soup boils, add the fish organs and boil for another 10 minutes. Filter only the water.
Pour the filtered broth into the pot and heat until boiling. Add fish curry paste and stir until it dissolves, followed by pumpkin. When the pumpkin begins to be cooked, add long beans, bamboo shoots, eggplant, brinjal and kaffir lime leaves. Season with coconut sugar and tamarind juice. The soup should have a strong flavor and be salty. Add grilled tuna filet and continue to boil until the soup is absorbed into the fish. Turn off the heat.
Serve the soup in a bowl with steamed vegetables and steamed jasmine rice.
Remarks
• Remove gills and guts of tuna and thoroughly rinse it, grill or bake the fish in the oven until golden brown. Set aside to cool. Cut the fish filet into pieces. Remove the skin and bones. The trick is to grill the fish until it dries so that the fish won't be too soft or soak in the soup
• Blanch the bamboo shoots 2-3 times to reduce its strong smell.
Put 1 cup of rice with 1.3 cup of clean water (1:1.3)
Close the lid, press the switch to turn on, and wait until the rice is cooked.
Set the rice aside for at least 10 minutes before eating.
Recommended for this recipe
Thai Jasmine Rice Dok Bua Brand Thai Style Series
Recommended for this recipe
Thai Jasmine Rice Dok Bua Brand Thai Style Series
Available at leading stores near you and at Dok Bua distributors and dealers across the country.
