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Thai Fish Chowder
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
2 tablespoons cooking oil
15 dried chillies
6 cloves garlic, peeled
8 shallots, peeled
1 litre chicken stock
3 coriander roots, bruised
3 stalks lemon grass, bruised and halved
5 kaffir lime leaves
5 cm galangal, peeled and finely sliced
60ml fish sauce
8 bird's eye chillies, bruised
1 teaspoon salt
500g coriander leaves ( cilantro ), cut into 1 cm lengths
Method :
Heat the cooking oil and stir-fry dried chillies until crisp. Remove and drain well.
In the same oil, fry the garlic and shallots for about 2-3 minutes or until light brown. Remove and drain well.
Combine the fried dried chillies, garlic and shallots and grind together to a fine paste.
Bring the chicken stock to a boil. Add the coriander roots, lemon grass, kaffir lime leaves, galangal, fish sauce, bird's eye chillies and salt. Stir well and continue to boil for about 5 minutes.
Add ground paste and mackerel and cook for another 5 minutes.
Garnish with coriander leaves ( cilantro ) and serve.
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