30 minutes
A flavorful and aromatic fish stew made with fresh herbs, spices, and whole fish, inspired by Shan cuisine.
Lemongrass, thinly sliced
cups
Turmeric Root, sliced
tablespoons
tablespoons
Shallots, coarsely chopped
cups
Garlic, coarsely chopped
cups
Ginger, sliced
cups
Coriander Roots, minced
tablespoons
Green Cayenne Chiles, sliced
cups
cups
Tomato Wedges
cups
Toasted Soybean Disk, chopped or crumbled
tablespoons
Whole Fish, cleaned, cut into ¾ inch thick steaks and rinsed
0 lb
Scallions, minced
tablespoons
Thai Basil, loosely packed
cups
1. Make Lemongrass Paste
Begin by making a coarse paste with the lemongrass, turmeric, and a pinch of salt. Use a large mortar or a food processor for this.
2. Make Shallot-Garlic-Ginger Paste
Make another coarse paste using the shallots, garlic, ginger, coriander roots, chiles, and another pinch of salt.
3. Mix Pastes
Combine both pastes together, ensuring they are well mixed.
4. Boil Water and Add Ingredients
Bring 8 cups of water to a boil in a wide pot. Add the combined spice paste, tomato wedges, crumbled soybean disk, and the remaining salt. Boil hard for about 10 minutes.
5. Add Fish Steaks
Add the fish steaks to the pot, including the heads if you have them, cover the pot, and cook at a medium boil for about 10 minutes.
6. Add Herbs and Finish
Add the minced scallions and the Thai basil leaves. Stir them in and remove the pot from the heat. Serve the stew hot.
Opt for firm, white-fleshed fish like tilapia, cod, or halibut, which hold up well during cooking and ensure freshness.
Pay attention to the interplay of salty, sweet, sour, and spicy elements and adjust seasoning with fish sauce, palm sugar, tamarind paste, and chilies.
Toasting spices before grinding or blending can significantly enhance their flavor, adding depth to your stew.
Making your own fish or vegetable stock adds richness and complexity that can't be replicated with boxed versions.
Ensure to simmer the stew gently to cook the fish through and allow flavors to meld without breaking the fish apart.
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