Gaeng Som (Sour Fish Curry)
Gaeng Som is a vibrant and intensely flavored Thai sour curry, known for its spicy, sour, and slightly sweet profile. This dish typically features fish and a variety of vegetables in a light, broth-like curry base. It's a refreshing and invigorating meal.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 216 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
curry paste
- 3 pcsshallot, roughly chopped
- 4 clovegarlic, roughly chopped
- 10 pcsdried red chili, soaked and deseeded
- 1 tspturmeric, freshly grated
- 1 tbspgalangal, finely sliced
- 1 tspshrimp paste
Ingredients
- 500 gwhite fish fillet, cut into 2-inch (5.1 cm) pieces
- 1 lwater
- 3 tbsptamarind paste
- 1 tbsppalm sugar, grated
- 2 tbspfish sauce
- 150 ggreen bean, trimmed and halved
- 150 gdaikon radish, peeled and sliced into rounds
- 100 gcabbage, roughly chopped
Equipment
large pot · cutting board · knife · mortar and pestle
The method
Step by step
- 1
Combine the shallots, garlic, dried red chilies, turmeric, galangal, and shrimp paste in a mortar and pestle or food processor. Pound or blend until a smooth paste forms.
About 10 min
Cook’s note: If using a food processor, add a tiny bit of water to help it blend smoothly.
- 2
Bring the water to a boil in a large pot.
About 5 min
- 3
Add the prepared curry paste to the boiling water and stir well to dissolve.
About 2 min
- 4
Reduce the heat to a simmer and add the tamarind paste, palm sugar, and fish sauce. Stir until the sugar is dissolved.
About 3 min
Cook’s note: Taste and adjust the sour, sweet, and salty balance to your preference.
- 5
Add the daikon radish and green beans to the pot. Simmer for 5-7 minutes, or until they are slightly tender.
About 7 min
Cook’s note: Daikon takes longer to cook than other vegetables, so add it first.
- 6
Gently add the white fish fillet pieces to the simmering curry. Be careful not to break them up.
About 1 min
- 7
Add the cabbage and continue to simmer for another 5-7 minutes, or until the fish is cooked through and the cabbage is tender-crisp.
About 7 min
Cook’s note: Do not overcook the fish, as it will become tough.
- 8
Taste again and adjust seasonings if necessary. Serve hot with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 216.4kcal
- Protein
- 25.3g
- Carbs
- 27.8g
- Fat
- 1.6g
- Fibre
- 4g
- Sugar
- 12.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gaeng Som in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water if needed to adjust consistency.
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