This recipe is my ode to all the various tom khas I’ve had through out Thailand and also my ode to my favourite South East Asian flavours. And while I’ve taken inspiration from the origial recipe by no means am I claming this to be an authentic recipe.
I particularly plated this dish in a very elevated way but feel free to use your own judgement and style to plate.
Ingredients
For the salmon belly:
- 1lb salmon belly
- 2 tablespoon ponzu
- 5 to 6 stalks lemongrass, bottom half only, smashed and cut into 4-inch pieces
For the salmon:
- 3 cups chicken or vegetable stock (use 4 cups to make it thinner)
- 1 can coconut milk
- 3.5 oz Shimeji (mushrooms), ends cut off
- 12 to 14 cherry tomatoes, cut in halves or quarters
- 2 to 3 serrano chillies, thinly sliced (1 cm)
- 1 to 2 red jalapeno, thinly sliced (1 cm)
- 6 to 7 makrut lime leaves
- 2 stalks lemongrass, bottom half only, smashed and cut into 2-inch pieces
- 10 to 12 galangal (pieces), thinly sliced
- 1/3 cup cilantro, chopped (for garnish)
- 3 + 1 tablespoon fish sauce or vegan fish sauce
- 1 tablespoon butter or vegan butter
- 1 tablespoon chilli oil, to garnish (optional)
Directions
- Add stock of choice, coconut milk, galangal, lime leaves, and lemongrass in a pot or stock pot.
- Bring to a boil and simmer for 20 minutes.
- While the broth simmers in a sautee pan, add butter and stir fry the shimeji mushrooms – add in 1 tablespoon of fish sauce once the mushrooms start looking brown.
- Sautee until the fish sauce gets absorbed into the mushrooms and set aside.
- Using a steamer basket or a large pot with a rack, steam the salmon bellies for 3 to 4 minutes.
- On a small plate, lay down the lemongrass, layer the salmon bellies, and drizzle with ponzu and steam – once done, set aside.
- In a small bowl, layer cherry tomatoes, salmon belly, serrano, red jalapenos and cilantro – with a sieve, pour the broth and strain out the herbs.
- Garnish with more cilantro and chilli oil, and enjoy!
