Gaeng Som Pla Recipe

Prepare fish

Rinse Spanish mackerel pieces and pat dry. Lightly season both sides with 1 tsp salt and set aside for 10 minutes.

Trim morning glory into 6–8 cm lengths, slice kana stems on the diagonal, thinly slice carrot, tear chrysanthemum greens, slice shallots and chilies, mince garlic, bruise and cut lemongrass, and tear kaffir lime leaves. If using fresh turmeric, peel and finely grate or slice; if using ground, have it measured.

Heat 2 tbs neutral oil in a wide, deep skillet or saucepan over medium heat. Add shallots and minced garlic; sauté 1–2 minutes until fragrant and translucent but not browned.

Add the 6 tbs gaeng som curry paste and the grated fresh turmeric (or ground turmeric). Stir and fry the paste with the aromatics for 2–3 minutes to release fragrance, stirring constantly to prevent sticking.

Pour in 800 ml water or fish stock, scraping the bottom of the pan to loosen the paste. Bring to a gentle boil, then reduce to a simmer.

Add bruised lemongrass and torn kaffir lime leaves to the broth. Simmer uncovered for 8–10 minutes to infuse aromatics.

Stir in 3 tbs tamarind concentrate, 2 tbs palm sugar, and 3 tbs fish sauce. Taste the broth and adjust to a bright, sour-salty-sweet balance: add more tamarind for sourness, fish sauce for saltiness, or palm sugar for sweetness. Keep the broth gently simmering.

Add the carrot slices first and simmer for 3 minutes, as they take longest among the vegetables listed.

Gently slide the seasoned Spanish mackerel pieces into the simmering curry, skin side down. Simmer gently (poaching) for 6–8 minutes until the fish is just cooked through. Avoid vigorous boiling to keep fish from breaking apart.

With about 2 minutes remaining on the fish, add kana stems and simmer 1–2 minutes until just tender-crisp.

Add morning glory and chrysanthemum greens in the last 30–60 seconds. Stir gently to wilt but keep bright color and a little crunch.

If using fresh red chilies, add sliced chilies in the final minute to keep their heat fresh.

Turn off the heat. Taste once more and adjust seasoning if needed (a little more fish sauce or tamarind). Remove and discard lemongrass pieces if desired.

Ladle gaeng som pla into a large shallow bowl so the fish sits in the broth with vegetables. Garnish with torn cilantro leaves and an extra kaffir lime leaf if you like.

Serve hot with steamed jasmine rice. Leftovers keep in the refrigerator for up to 2 days (vegetables soften with time).