Prep 20 mins
Cook 25 mins
This recipe comes from the kitchen of a local Thai restaurant near my hometown.
- 2 tablespoons oil
- 3 garlic cloves, minced
- 6 cups chicken stock
- 3 slices fresh galangal root or 3 slices fresh gingerroot
- 1 tablespoon pickled cabbage, minced (called tang chye, chinese pickled cabbage) (optional)
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 3 cups cooked jasmine rice or 3 cups cooked long-grain rice
- 1 lb fresh fish fillet, cut into bite-sized pieces (red snapper, flounder or salmon)
- 1 stalk celery, sliced thinly
- 2 tablespoons nam pla
- 2 scallions, thinly sliced (optional)
- 2 tablespoons fresh cilantro leaves, minced (optional)
- Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
- In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
- Add the rice and bring the mixture to a boil.
- Add the fish pieces and simmer for about 5 minutes until fish is cooked.
- Stir in the celery and fish sauce and remove from heat.
- Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.