Trout Steamed with Caramel, Celery and Fish Sauce – Thom Kern Pla Sy Keun Chai

I N F O This recipe is from Mom Ratchawongse Theuang Sanitsawongse.

P a g e The paste: pound ingredients in order in a mortar to a smooth paste.

Heat oil in a frying pan and toast the paste until it becomes fragrant and golden. Add sugar, and when it begins to caramelize – be careful! it burns very quickly – add fish sauce. Cover with clear soup or water, and when it boils, add fish and celery. Cover with additional cooking liquid and simmer gently over low heat: 2 to 3 min for a fillet, 5 to 10 min for a whole fish. Remove from heat and let rest in a warm place for a few minutes.

Taste – the clear soup should taste salty and sweet – and season accordingly.

Serve sprinkled with shallots, coriander and pepper.

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