Thai cuisine · Breakfast & Eggs

Khao Tom Pla

Clear rice soup with tender fish fillet, plenty of ginger and fragrant garlic oil, a typical morning meal.

Ingredients · for 4 servings

• 250 g cooked rice (day-old jasmine rice)
• 500 g cod fillet
• 1.2 l strong chicken stock
• 1 piece ginger (approx. 5 cm)
• 6 cloves garlic
• 4 scallions
• 2 stalks celery
• 2 tbsp fish sauce
• 1 tsp white pepper
• 1/2 bunch cilantro
• 1 lime
• 3 tbsp vegetable oil

Instructions

1. Cut the cod fillet into 3 cm cubes, mix with 1 tbsp fish sauce and half the white pepper, and refrigerate for 15 min.
2. Cut the garlic into fine slices and fry in the oil over medium heat for 3–4 min. until golden brown, then lift out and set the flavored oil aside.
3. Cut the ginger into fine strips, the scallions into rings, and the celery into thin slices.
4. Bring the stock to a boil with half the ginger, stir in the cooked rice and simmer for 4–5 min. until the grains are soft but the broth stays clear.
5. Reduce the heat, add the fish cubes and let steep without stirring for 3 min. until white and just firm – otherwise they will fall apart.
6. Season with the remaining fish sauce and pepper, ladle into bowls, sprinkle with the fried garlic, garlic oil, ginger, celery, scallions and cilantro, and serve with lime wedges.