Pla Tom Kati | White Fish Poached in Coconut Milk
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30 min
Quick
Sezamo
O rețetă thailandeză reconfortantă și plină de prospețime, ideală pentru zilele de toamnă. Fileul fraged de pește alb este poșat blând într-un sos cremos și aromat de lapte de cocos, infuzat cu lemongrass, ghimbir, usturoi și lime, servit alături de orez Jasmine aburind.
Preparation method
Preparing the aromatics and the side dish
Rinse the Jasmine rice under cold running water until the water runs clear. Bring it to a boil with 350 ml of water and a pinch of salt. Once it starts boiling, reduce the heat to low, cover with a lid, and let it simmer for 12-14 minutes, then turn off the heat and leave it covered to rest.
Bruise the lemongrass stalks with the flat side of a wide knife to release the aromatic oils, then cut them into pieces about 4-5 cm long. Slice the ginger thinly, finely chop the garlic, quarter the button mushrooms, and thinly slice the green chili pepper.
Infusing the sauce and poaching the fish
In a deep pan or large saucepan, heat 15 ml of sunflower oil over medium heat. Add the garlic, ginger slices, and bruised lemongrass. Sauté everything for 1 minute until the kitchen is filled with an exotic aroma, without browning the garlic.
Chef's tip
Do not let the coconut milk boil rapidly after adding the fish; gentle poaching keeps the white fish meat incredibly tender and juicy.
The large pieces of lemongrass and ginger give an intense aroma to the infusion; these are left in the bowl for a traditional presentation or can be removed before serving.
15 min
Quick
