25min 4 ppl
Khao Man Pla (Poached Fish with Ginger Rice)
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 30g
Carbs 58g
Fats 9g
About this dish
Firm white fish fillets poached gently in a gingery stock, the same stock then simmered into rice, finished with the sharp garlic-chilli dipping sauce that defines the whole khao man family.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesdivided, crushed8 clove
- Gingersliced30 g
- Spring onionsdivided4
- Bird's Eye Chilliesfinely sliced3
- Coriandersmall bunch, chopped, for serving1
- Cucumbersliced, for serving1
Fish & Seafood
- White fish filletsskinless, pin-boned, such as cod or haddock700 g
Tins & Jars
- Fish stock1.2 l
Dried Goods
- Jasmine ricerinsed400 g
- Palm sugargrated20 g
Oils & Condiments
- Light soy saucedivided4 tbsp
- Dark soy saucefor the dipping sauce1 tbsp
- Rice vinegar2 tbsp
Utensils
- Large saucepan
- Saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Mortar and pestle
Method
1
Bring the fish stock to a simmer in a large saucepan with half the garlic, the ginger and 2 spring onions.
Approx. 8 minutes
2
Lower the fish fillets into the stock so they are fully submerged, and bring back to a gentle simmer.
Approx. 3 minutes
3
Poach the fish very gently, uncovered, for 8 minutes until it flakes easily.
Approx. 3 minutes
4
Check the thickest fillet reads 63°C on a meat thermometer, then lift the fish onto a tray and cover loosely to keep warm.
Approx. 3 minutes
5
Strain 500ml of the poaching stock into a saucepan, add the rinsed rice, and bring to the boil.
Approx. 5 minutes
6
Cover and cook the rice over the lowest heat for 15 minutes until the stock is fully absorbed, then rest off the heat for 5 minutes.
Approx. 5 minutes
7
Meanwhile, finely chop the remaining garlic and pound or mince it with the bird's eye chillies into a coarse paste.
Approx. 6 minutes
8
Stir the remaining light soy sauce, dark soy sauce, rice vinegar and palm sugar into the chilli-garlic paste to make the dipping sauce.
Approx. 4 minutes
9
Break the fish into large flakes, discarding any stray bones.
Approx. 4 minutes
10
Spoon the rice onto plates, top with the flaked fish, and garnish with the remaining spring onion, coriander and cucumber. Serve the dipping sauce alongside.
Approx. 4 minutes
