A Vagabond Life - Food

Tom Yam Pla This fantastic spicy yet sour soup is simply delicious! Ingredients 1.5 litres chicken or fish stock 4 whole roasted shallots 3 kaffir lime leaves, torn 1 stalk lemongrass, cut into 3 cm lengths   300g fish, scaled, gutted and cut into fillets (or cheat as I do and buy fish fillets - make sure it is a firm white fish.  4 crispy fried dried red chillies 1 shallot, sliced 3 blades corriander 1-2 tablespoons fish sauce 2-3 limes, juiced 2 tablespoons tamarind juice Method In a pot, add the stock and bring to a simmer. Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes. Add the fish fillets and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes. Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce. The Thai people eat this soup ...

Serves 4 Ingredients Butter for greasing 1 kg firm white fish Salt Walnut Herb Crumbs 150 grams fresh breadcrumbs 150 grams walnuts finely chopped 1/4 cup fresh parsley chopped 1/4 cup fresh Tarragon or Dill chopped 90 grams butter, melted Yoghurt Sauce 250 grams Greek yoghurt 1/2 teaspoon 1 large egg 1 small shallot finely chopped 2 tablespoons chives finely chopped Juice of 1 lime 1 tablespoon olive oil Sea salt Black pepper Method Pre-heat the oven to 180 degrees Celsius  Make the Yoghurt Sauce In a bowl lightly whisk the egg and then add the cornflour and yoghurt and mix together. Add the chives, shallot, lime juice, oil and season with salt and pepper.  Make Walnut Crust Combine the dry ingredients in a bowl and mix the melted butter through thoroughly.  Cut the fish into strips and remove any bones, then season with salt and pepper. Place the fish in an oven proof dish and pour the yoghurt sauce...