Thai cuisine · Soups & Stews

Tom Zap Pla Duk

Fiery-sour Isaan stew with catfish pieces, lemongrass, and toasted rice powder that gives the broth its nutty body.

Ingredients · for 4 servings

• 700 g catfish fillet
• 1.5 l chicken stock
• 3 stalks lemongrass
• 6 slices galangal (or ginger as a substitute)
• 5 kaffir lime leaves
• 2 tbsp glutinous rice
• 1 tsp chili powder
• 4 tbsp fish sauce
• 2 limes
• 4 shallots
• 1 bunch fresh coriander
• 1 bunch spring onions

Instructions

1. Toast the glutinous rice in a dry pan over medium heat for 8–10 min., stirring constantly, until golden brown and nutty, then pound in a mortar into a coarse powder.
2. Cut the catfish fillet into 4 cm pieces, halve the shallots, bruise the lemongrass flat and cut into pieces, and tear the lime leaves.
3. Bring the chicken stock to a boil with lemongrass, galangal, lime leaves, and shallots, and simmer uncovered for 12 min. until the broth tastes strongly of herbs.
4. Add the fish pieces, reduce the heat to a minimum, and let sit for 6–7 min. until the fish is firm and flakes apart.
5. Remove the pot from the heat and stir in chili powder, fish sauce, the juice of 1.5 limes, and two-thirds of the toasted rice powder – this turns the broth slightly cloudy and velvety.
6. Sprinkle with coriander, spring onion rings, and the remaining rice powder, and serve very hot with glutinous rice and the remaining lime wedges.