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–+ servings

Kaeng Som

Somjit Najaireeb
Kaeng Som, or Thai Sour Fish Soup; it's sour and full of umami with a light hint of spiciness. It's easy to cook, and perfect as a meal prep recipe as it deepens in flavour overnight. Have it with rice and some fried omelette.
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Prep Time 25 mins
Cook Time 35 mins
Resting Time 15 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Thai
Servings 8
Calories 270 kcal

Equipment

  • Blender
  • Wok
  • Turner
  • Scissors

Ingredients

  • 850 g fish fillets, sea bass
  • 1/4 tbsp salt, to taste
  • 1.5 L water
  • 240 g cauliflower, cut into small pieces
  • 330 g water spinach, kangkung, cleaned

Chilli

  • 3 dried Guajillo chilli, soaked in hot water for 20 minutes
  • 8 dried red chilli, soaked in hot water for 20 minutes

Tamarind Water

  • 85 g tamarind pulp
  • 300 ml water, hot water

Blended

  • 30 g red birds' eyes chilli
  • 20 g turmeric, fresh
  • 40 g shrimp paste, belacan, less salty
  • 50 g garlic
  • 250 g shallots, peeled
  • 300 ml water

Adjustments

  • 275 ml tamarind water, optional, from the tamarind water
  • 1/4 tbsp salt, optional
  • 1.5 tbsp sugar, optional
  • 1 tsp sugar, optional
  • 1/4 tsp salt

Instructions
 

  • Soak the dried Guajillo chilli and dried chilli with hot water for about 20 minutes.
  • Soak the tamarind pulp in hot water for 5-10 minutes.
  • Marinate the sea bass fish with salt in 2 parts.
  • Squeeze and mix the tamarind pulp in the water until well combined. Strain the tamarind water and discard the seeds and pieces. Set it aside.
  • Pull out the stems from all the chillies. Cut them into smaller pieces with a pair of scissors. Set them aside.
  • Add red bird's eye chillies, turmeric, shrimp paste (belacan), garlic, shallots, and water into the blender and blend for 1 minute, or until very smooth. Set it aside.
  • Heat a wok on the stove over medium heat. Add 1.5L water and all the blended curry paste. Scrape the residue into the wok. Pour about 200ml of tamarind water into the blender. Give it a swirl or two to wash the curry paste down. Pour it all into the wok and stir to mix. Cover the wok and let it boil for 20 minutes.
  • Stir the curry paste. Taste and adjust. I added 200ml tamarind water, 1.5 tbsp salt and 1.5 tbsp sugar to the gravy. Stir until well-combined. Cover the wok and let it boil for another 10 minutes, or until the gravy has thickened slightly.
  • Raise the heat to medium-high. Submerge the fish pieces in the curry gravy, starting with the head, and ending with the roe (if available). Cover and cook them for 2 minutes.
  • Add the cauliflowers all around the wok. Cover the wok and let them cook for 2 minutes.
  • Stir the curry. Taste and adjust. I added 1/4 tsp salt, 1 tsp of sugar and 75ml tamarind water. Stir to combine.
  • Add washed and cleaned water spinach (kangkung), stirring to submerge them in the curry. Switch off the heat. Cover the wok and let it rest for 10-15 minutes.
  • Dish it out and serve.

Notes

Tips
  • Add the fish pieces only when the curry is boiling vigorously.
  • Avoid moving the fish pieces after they are fully submerged in the curry until they are completely cooked.
  • Water spinach cooks easily, so it will be just cooked with the residual heat.
  • Ensure to watch the video to see exactly how I made it!

Nutrition

Calories: 270kcalCarbohydrates: 30gProtein: 30gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 57mgSodium: 645mgPotassium: 850mgFiber: 5gSugar: 16gVitamin A: 170IUVitamin C: 29mgCalcium: 132mgIron: 8mg
Keyword easy, fish, soup
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