Khao Tom Pla

Ingredients

Jasmine rice

1 cup

White fish fillets (such as tilapia or cod)

2 fillets

Water

4 cups

Ginger

1-inch piece, sliced

Garlic

3 cloves, minced

Spring onions

2, chopped

Cilantro

1/4 cup, chopped

Fish sauce

2 tablespoons

Soy sauce

1 tablespoon

Lime juice

2 tablespoons

Salt

to taste

Pepper

to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Soak it in water for about 10 minutes, then drain and set aside.
2. In a large pot, bring 4 cups of water to a boil. Add the sliced ginger and minced garlic, allowing the flavors to infuse the water.
3. Gently place the fish fillets into the boiling water and cook for 5-7 minutes, or until they are cooked through and flaky. Remove the fish from the pot and set aside, reserving the broth.
4. In the same pot with the reserved broth, add the soaked jasmine rice. Reduce the heat to medium and cook for about 10 minutes, or until the rice is tender and fully cooked.
5. While the rice is cooking, flake the cooked fish into small pieces using a fork.
6. Once the rice is cooked, return the flaked fish back into the pot. Stir in the chopped spring onions, cilantro, fish sauce, soy sauce, lime juice, salt, and pepper to taste.
7. Simmer the soup for an additional 5 minutes, allowing all the flavors to meld together beautifully.
8. Serve the Khao Tom Pla hot, garnished with additional chopped cilantro and spring onions if desired.