♥︎Thai whitefish with lemongrass & fish sauce

For ➍

1 stalk of lemongrass

500 g white fish fillets (e.g. cod)

2 tbs sunflower or other vegetable oil

1.5 tbs fish sauce

1 shallot, finely chopped

1 red chilli pepper, without seeds & chopped

4 cloves of garlic, thinly sliced

freshly ground black pepper

pak choi*

rice

Preheat the oven to 200°C.

Remove the outer hard leaves from the lemongrass. Chop the white part and discard the rest.

Place the fish, skin side down, in a shallow baking dish or roasting pan. Mix 1 tbs of the oil with the fish sauce, the shallot, the chilli and the lemongrass, season with pepper and pour evenly over the fish, so that it gets a nice layer of sauce. Bake the fish in the oven for 15 to 20-25 m, or until done.

Just before the fish is ready, heat the rest of the oil in a small frying pan. Add the garlic and fry slowly and at a lower temperature/4-5/ golden brown without burning. If necessary, add some water or cooking liquid from the pak choi.

Pour the hot oil with garlic over the cooked fish and serve immediately.

Serve the fish with rice and green vegetables, such as spinach or pak choy.

*Cut the pak choi into green and white pieces. Wok the white, harder, pieces for 3-5 m. Add the green parts and wok for another 1-3 m.

Thai fish soup

For ➍
1 tbs cooking oil
1 clove garlic, finely minced
1 ts fresh ginger, grated
¼ red onion, thinly sliced
½ red chilli pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)*
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)*
40 cl can coconut milk
2 dl vegetable broth
juice of ½ lime
1 tbs fish sauce
175 g shrimps, peeled & deveined
220 g salmon, cut into 2.5 cm chunks
assorted vegetables, such as spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tbs minced cilantro/coriander

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chilli pepper, lemongrass, kaffir and gently cook for about 2 m to release the aromas and flavors.
Pour in the coconut milk and broth and let simmer for 15 m. Remove the lemongrass, kaffir (or the lemon/lime peel if using)* and discard. Season broth with fish sauce and lime juice to taste.
Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 m or until the shrimp and salmon is cooked through.
Add 250 g cooked dried rice noodles to turn the soup into a light dish.

*When substituting with the peel of a lemon or lime, use a vegetable peeler to get thin strips of peel  and give each strip a good bruising or twist to release the oils.
**Eventually, add some fresh tomatoes, cut into wedges.

Salmon in lime broth

For ➋

30 cl chicken or vegetable stock*

1 lemongrass stalk, trimmed, peeled, white part finely sliced 

2 shallots, peeled, finely sliced 

1 mild fresh red chili, finely sliced 

100 g mushrooms (oyster mushrooms or fresh shiitake), finely sliced 

1 ts sugar** 

1 tbs vegetable oil 

2 150 g fresh salmon fillets, with skins, bones removed 

sea salt & freshly ground black pepper 

100 g (baby) spinach leaves 

1 tbs (Thai) fish sauce 

1 tbs fresh lime juice 

Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chili, mushrooms*** and sugar. Reduce the heat. Simmer for 10 m. ***

Meanwhile, heat the oil in a frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp. Turn once and cook briefly on the other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper. 

Boil the spinach in the hot broth for 5 s, remove with a slotted spoon and arrange in warmed shallow soup bowls. 

Place the salmon on top. 

Add the fish sauce and lime juice to the broth, and spoon it around the salmon.

* Use a miso based broth instead (use 1 tbs miso paste for 30 cl water)

** Optional

*** Add mushrooms for the last 3-4 m for a meatier mushroom

Slow cooker chicken pumpkin curry

For ➍
40 cl coconut milk
2 tbs Thai red curry paste
1 tbs fish sauce
1 tbs soy sauce (or tamari)
1 tbs brown sugar
450 g sugar pie pumpkin (cubed)
600 g boneless skinless chicken breast
1 ts salt
1 red bell pepper, sliced
700 g baby spinach, fresh
1 lime, juiced
steamed rice
lime wedges
coriander
cashews, toasted

In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar. Add the pumpkin and chicken. Nestle the pumpkin and chicken until it is submerged in the liquid. Cook on low for 8 h or high for 4 h. Switch the cooker to high if it’s not already, and transfer the chicken to a bowl. Season the liquid with salt. Add the spinach and bell peppers to the top of the liquid. Use two forks to shred the chicken (it will shred very easily) and return to the cooker. Cook the curry for 10-15 m longer, until the spinach is cooked and beginning to wilt. Add the juice of 1 lime. Serve over steamed rice with extra lime, cilantro and cashews.

Read tip on slow cooking.

Kaukswe (Burmese chicken curry soup)

For ➍-➏
for the soup:
650 g boneless chicken thighs
1 tbs dried ginger
1 tbs dried turmeric
1 tbs ground coriander
1 tbs neutral oil, such as grapeseed
2 cloves garlic
2.5 cm piece ginger, peeled
1 shallot, peeled
1 dried hot chilli
1 bunch fresh coriander
5 cl unrefined coconut oil or a neutral cooking oil, such as grapeseed
400 g cubed sweet potatoes
40 cl chicken stock
40 cl unsweetened coconut milk
2 tbs fish sauce
2 limes, 1 juiced &1 quartered
salt, to taste
for the crispy shallots:
1 peeled shallot, sliced thinly
20 cl neutral cooking oil, such as grapeseed

In a food processor, mince the garlic, ginger, shallot, dried chilli, and the roots and/or stems of the bunch of coriander.  Cut the chicken thighs into about 2.5 cm pieces. Marinate overnight with the dried ginger, turmeric, coriander, and 1 tbs of neutral oil. (Or toss the chicken pieces with the spices before you start cooking.)
In the bottom of a heavy-bottomed pan over medium-high heat, heat the coconut oil. Then add the cubed sweet potato. Fry until golden brown on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and set aside.
Add the chicken pieces (a few at a time so you can brown them without having them cool the pan down) and let them begin to brown. Season with a pinch of salt. When they are mostly browned, add the minced mix, stem mixture and let cook out a little.
Add a couple tbs of the chicken stock and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potatoes and bring to a simmer.
Meanwhile fry the crispy shallots (this can also be done as much as a week ahead of time, as the shallots will keep in a closed container at room temperature for a week at least). In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they'll continue to cook and crisp up on the paper towel.
Simmer the soup for about 30 m, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk and bring up to a simmer. Stir in a quarter cup of coriander leaves and taste for salt.
Serve garnished with the crispy shallots, a couple of sprigs of raw coriander, and the lime wedges. Add some noodles if you want.

Mild red fish curry

For ➍
jar of Panang curry paste*
1 can coconut milk
a handful shallots, chopped
3 sturdy carrots, in pieces
3 sweet potatoes, unpeeled
a red pepper
500 g cod fillet
fish sauce
coriander
basil
parsley

Shred a mixture of herbs (coriander, basil, parsley...)
Bake the sweet potatoes in their skins in the oven at 180°C for 3 m or until the skin comes off. Peel off the skins. Set aside to cool.
Allow plenty peanut oil to fry the shallots in, along with the raw carrots. When the shallots are translucent, then add the whole jar of curry paste. Add the coconut milk and simmer for 20 m until the carrots are tender. If the sauce is too thick, add a little water.
Meanwhile cut the red pepper into pieces and fry separately on a high heat. The pieces should remain crunchy and may be slightly burnt on the edge.
Pour the saus with carrots and shallots in an oven-safe bowl.
Cut the cooled sweet potatoes into wedges and arrange them in the bowl. Cut and add the fried peppers. Cut the cod into wedges and add.
Season to taste with fish sauce (or salt) and pepper. Leave the bowl in the oven for 15 m at 180°C (or until fish is cooked).
Spoon onto plates with rice and sprinkle generously with the fresh herbs. Drizzle, if necessary, some lime juice over it.

*Make it yourself. Or use a green curry paste.

Kaeng paa moo (jungle curry)

For ➍
5 kaffir lime leaves (frozen, fresh or dried)*
½ chicken stock cube, dissolved in 30 cl just-boiled water
275 g long-grain or basmati rice
2 tbs sunflower oil
2 chicken breasts, boned, skinned, cut into small pieces**
1 large red pepper, cored, deseeded and cut into 2 cm chunks
200 g fine green beans, trimmed, halved lengthways
200 g baby sweetcorn, trimmed, halved diagonally
2 tbs Thai red curry paste***
1 tbs Thai fish sauce (nam pla)
2 ts cornflour
50 g fresh spinach leaves
large handful fresh basil leaves (optional)

Stir the lime leaves in to the stock and set aside to infuse.
Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions.
Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 m.
Add the curry paste and cook for a further 1-2 m.
Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender.
In a small bowl, whisk the cornflour with 1 tbs cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 m, or until the curry sauce has thickened slightly.
Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.
To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry.

*Use grated lime peel instead.
*Use 500 g pork tenderloin, cut into thin (5 mm) medallions instead.
***This is a toned down version of the original Thai curry, using a curry paste instead of fresh herbs.

Grilled lemongrass chicken

For ➋-➍
4-6 chicken thighs, skin on or off
2 stalks lemongrass
40 g onion, finely chopped
4 cloves garlic, minced
juice of ½ lime
2 fresh red chilies, minced, (or ½ ts chili flakes, to taste)
3 tbs fish sauce
1 tbs soy sauce
2+½ tbs brown sugar

Use a food processor for this recipe.
Cut off the bulb end of each lemongrass stalk, then slice up the rest. Toss out the upper stem. Pulse to create a fragrant, watery-like paste.
Open up the chicken thighs and lay flat, preferably in a flat baking-type dish. Pour the paste over chicken, turning the pieces to get each one saturated. Use a spoon to spoon the herbs onto the tops of the chicken. Cover and marinate preferably 2-6 h.
Brush a hot grill with a little vegetable oil, then grill chicken to well done.
Plate up the chicken with a nice portion of Thai jasmine rice. And a side dish like green papaya salad.

Som tam (Thai green papaya salad)

For ➍
200 g green (unripe) papaya, peeled & grated into thin strips
2 cloves of garlic
2 to 5 small chili peppers
2 Thai eggplant into slices
2 tbs dried shrimp
3 tbs fish sauce
2 tbs lime juice
1 tsp palm sugar
4 cherry tomatoes, halved
3 tbs peanuts, unsalted, roasted

Mash the garlic, chillies and long beans and Thai eggplant in a mortar. Add the grated papaya, and stamp it with the other ingredients.
Add the dried shrimp, fish sauce, lime juice and sugar and stir well to the sugar has melted.
Add tomato and stir again to. Add the roasted peanuts.

Noodles with marinated salmon @ wok in orange sauce

For ➍
200 g soba or rice noodles
½ broccoli in florets
100 g green asparagus
1 handful mangetout
400 g salmon, skinless
20 cl fresh orange juice
2 ts fish sauce
2 ts soy sauce
½ tbs sesame seeds (optional)
1 cm ginger, grated
½ chilli, deseeded, cut into rings
2 tbs sesame oil
2 cloves garlic
1 scallion, cut into strips
fresh coriander

Cook the noodles according to the directions on the package.
Make the marinade: put ginger, garlic, orange juice, soy sauce, fish sauce, sesame oil, sesame seeds and chilli in a bowl and mix.
Cut the salmon into chunks and mix among the marinade. Let marinate for 10 m. Set aside.
Bake the salmon pieces (without the marinade) in a wok for 3-4 m. Remove the salmon from the pan and keep aside.
Pour the remaining marinade into the wok and boil for 1 m.
Add the broccoli, mangetout and asparagus. Cook for 5 m until al dente.
Mix the noodles in the marinade.
Serve the noodles with the sauce. Put some salmon chunks on top. Add some spring onions, coriander or seaweed.

Green curry paste

For ➋-➌
4 small green Thai chillies  (or 1 to 2 jalapeno peppers)
4 tbs shallot, diced
4 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
1 stalk fresh minced lemongrass (or 3 tbs frozen or bottled prepared lemongrass)
½ ts ground coriander
½ ts ground cumin
¾-1 ts shrimp paste
15 tbs fresh coriander/cilantro leaves & stems, chopped
½ ts ground white pepper
3 tbs fish sauce
1 ts brown sugar
2 tbs lime juice
coconut milk

Place all the  ingredients together in a food processor, and process to a paste. If necessary, add a few tbs of coconut milk to help blend ingredients.
Set aside.
Use for instance for chicken curry.

Brussels sprouts & shrimps @ wok

For ➋ (➍ as a starter)
220 g shrimps, peeled & deveined
1 ts rice wine
pinch of white pepper
2 tbs oil
25 grams ginger root, peeled & julienned
2 cloves garlic, finely chopped
7 Brussels sprouts, trimmed & halved
1 ts (Thai) fish sauce
1 tbs oyster sauce
1 tbs sesame oil
3 spring onions, cut into 3 cm chunks

Add salt and pepper to the rice wine. Marinate the shrimps in it, for 5-10 m.
Heat the oil in a wok over high heat. Add the garlic and ginger and stir-fry until it begins to color.*
Add the prawns and stir-fry half cooked, add the sprouts and stir-fry until the sprouts are just tender.
Add the fish sauce, oyster sauce, sesame oil and onions to mix well.
Serve with rice.

*Read tip on using ginger/ garlic in wok.

Tomato, cucumber & ginger salsa

For ➍
6 tbs rice vinegar or white wine vinegar
2 tbs fish sauce (nam pla)
50 g sugar
400 g tomatoes, chopped into 1 cm pieces
1 cucumber, seeded & chopped into 1 cm pieces
1 small red onion, peeled & finely chopped
1 spring onion, trimmed & finely chopped
½ red chilli, seeded & finely chopped
juice of ½ a lime
2 tbs chopped fresh coriander
1 ts finely grated fresh ginger
4 portions baked fish

Boil the vinegar, fish sauce and sugar (stir to dissolve the sugar) in a saucepan for 5 m until it thickens slightly.

Place in a large mixing bowl. Leave to cool.

Add the tomatoes, cucumber, onion, chilli, lime juice, coriander and ginger.

Toss and add more lime juice or ginger if necessary.

Serve with fish baked in a parcel.

Dashi-shoyu

For 50 cl
2 postcard-size pieces konbu (dried seaweed)
25 cl mirin
10 cl sake
20 cl soy sauce
5 g bonito flakes

Place the konbu in a nonstick frying pan and warm over a low heat for about 1 m to restore the flavour of the konbu.

Put the mirin and saké in a saucepan and bring to the boil over a medium heat to burn off the alcohol. Add the soy sauce and bring back to the boil.

Remove from the heat, add the bonito flakes and leave to cool to room temperature.

Line a sieve with kitchen paper or a coffee filter and strain the sauce straight into a glass storage jar.

Discard the bonito. Add the pieces of konbu to the jar and put on the lid.

Leave the sauce to infuse overnight before using.

Keep refrigerated. Use within 10 days.

*Use to marinate as well as a sauce.

Read a basic dashi recipe.