Mon panier d'achat
Votre panier est actuellement vide.
Continuer les AchatsTom Klong
Intermediate | Medium | 30 min | x4
Smoky, tangy and intensely aromatic, Tom Klong combines crisp sea bass with fragrant Thai herbs, tamarind, chilli and fish sauce for a rustic soup packed with character.
Ingredients
| Sea bass fillet | As needed |
| Shallots | As needed |
| Lemongrass | As needed |
| Galangal | As needed |
| Mushrooms | As needed |
| Cherry tomatoes | As needed |
| Stock | As needed |
| SIAM Tom Yam Seasoning | To taste |
| SIAM Fish Sauce | To taste |
| SIAM Tamarind Paste | To taste |
| Dried red chillies | To taste |
| Lime | To serve |
| Fresh coriander | To garnish |
Method
1
Fry the Sea Bass
Deep-fry the sea bass fillets until golden and crisp. Drain well and set aside.
2
Build the Aromatics
Stir-fry the sliced lemongrass, shallots and galangal until fragrant.
3
Simmer the Soup
Add stock, mushrooms and tomatoes. Season with SIAM Fish Sauce, SIAM Tamarind Paste and SIAM Tom Yam Seasoning, then simmer until aromatic and balanced.
4
Finish & Serve
Add the crispy sea bass to the bowl and finish with dried chilli, fresh coriander and lime. Serve immediately.