Fish Rice Soup (Khao Tom Pla)

Ingredients

• 12 plates cooked rice
• 200g sea bass/snakehead fillet, sliced
• Bone stock/water
• Sliced ginger + Chinese celery + spring onion
• Fried garlic + light soy sauce + pepper

Method

• Bring the stock to a boil, season lightly with soy sauce
• Add the rice and heat through
• Add the fish to poach in the boiling soup just until cooked; don't stir hard
• Top with ginger, celery, spring onion, fried garlic and pepper; serve hot

How to choose ingredients

Choose firm, fresh fish with no off smell · Mature ginger cuts fishiness and adds aroma · Fresh Chinese celery adds a bright fragrance.

Chef's secret

Chef's secret: poach the fish in boiling soup just until done so it stays tender · add plenty of sliced ginger for aroma and to cut fishiness · keep the broth clear and don't over-simmer for a light, easy-on-the-stomach taste.

Order fresh fish + ginger + celery as a set from Fresh Market Online, delivered fast.