Coconut Fish: A Delicious Thai-Inspired Flavor
Today we are going to make a very home-style Thai coconut fish soup. The fish is tender, the coconut milk is richly fragrant, the taste is moderately sour and spicy. The overall taste is rich and delicious. It is an unforgettable delicacy.
INGREDIENTS
- 300g salmon
- 600ml coconut milk
- 1/4 onion
- 5 mushrooms
DIRECTIONS
Shred white onions, slice ginger, mince garlic, quarter shiitake mushrooms, and pound lemongrass.
Then prepare two bay leaves and chop a chili pepper.
Add oil to the pan and fry the mushrooms first until golden and colored, then take them out.
Then stir-fry the ingredients. Add oil to the pan and stir-fry ginger, onions, garlic, and lemongrass.
Directly add 600 ml of coconut juice.
If you don't want the soup to be so thick, you can also add a little water to dilute it.
Add chili peppers and bay leaves.
While the soup is boiling, you can cut the salmon into pieces.
Add the salmon directly to the soup and cook for about 10-15 minutes.
Add the fried shiitake mushrooms and season with half a spoonful of fish sauce and sugar.
Serve on a plate
First take out the salmon and place it at the bottom of the bowl.
Then pour the soup around it. Finally, place bay leaves and coriander for decoration.