Cooking Time: 25 MIN
Serving People: 2 PEOPLE
Ingredients
for Tom Kha Fish Waterzooi
- BE Tom Kha Paste 70g.
- Whipping Cream 100g.
- Cauliflower 1/4 head.
- Carrot 1/2 head.
- Potato 1 head.
- White Fish Fillet 200-250g.
- Celery 1 stem
- Onion 1/2 head.
- Leek 1 stem.
- Butter 20g.
- White wine 1/4 cup.
- Coconut milk 165ml.
- Water 1/4 cup.
- Sugar 1 Tsp.
- Salt 1/4 Tsp.
- Spring Onion 1 stem.
- Egg 1 ea
How to cook Tom Kha Fish Waterzooi
Follow these easy steps to bring authentic Thai flavors to your dishes.
- STEP 1
- Parboil the cauliflower florets, diced potatoes, and carrots then drain water out and set aside.
- STEP 2
- Season the fish fillets with salt and pepper.
- STEP 3
- In a pot on medium heat : add butter, chopped onions, sliced leeks and stir-fry utill transparent. Then add in the white wine and simmer until the alcohol evaporates.
- STEP 4
- Turn down the heat and add the BE Tom Kha paste, coconut milk, and water. Bring to a boil.
- STEP 5
- Add in the fish and seasoning, and simmer until cooked though.
- STEP 6
- In a bowl : whisk the cream and egg together and pour into the pot out of the heat to bind together the sauce.
- STEP 7
- Serve your Waterzooi with steamed Thai Jasmine rice.
Chef’s Tip
Add a garnish of spring onions adding a pop of color and a hint of freshness.
Master Chef Nooror
Bangkok Sathorn
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