Foamy tom yum sauce
Ingredients
- 1 fish bones and head
- 2 onions
- 3 lemonsgras
- 100 g galangal
- 100 g ginger
- 0.5 bulb garlic
- 2 chilies
- 6 lime leaves
- 6 sprigs coriander
- 30 g cane sugar
- 800 g coconut milk
- 1 lime
- salt & fish sauce
Instructions
The fish broth
- First remove the eyes and gills from the fish bones. When boiling them to long they will turn the sauce bitter. Also remove the bloodline.
- Then cut the bones into smaller pieces and do this as well with the head.
- Transfer everything into a pan and let some cold-water rinse on the bones until the water is completely clear.
- Once clear remove around half of the water, but be sure to keep the bones completely submerged. Then bring this to a simmer on a medium heat with a drizzle of white wine vinegar.
- Let this simmer for 30 minutes and meanwhile scoop off any protein or white foam that’s floating on top.
- After that gently pass the broth through a fine sieve and let it drain for at least 30 minutes so you don’t waste a single drop.Â
The foamy tom yum sauce
- Cut onions in half and clean them. Then chop them.
- Now add a drizzle of oil to a hot pan and glaze the onions on a medium heat till they start to color.
- Meanwhile cut the lemongrass, the galangal, the ginger and the garlic. Then remove the stems from the chilies and cut them in big pieces.
- Once the onions start to color add the chopped spices and pan fry this for another 5 minutes.
- After deglaze the pan with the fish broth and also add the lime leaves, the coriander, the cane sugar and the coconut milk. Let this simmer for at least 3 hours on the lowest heat.
- Then drain the sauce and pass it through using a ladle so you don’t waste a single drop.
- Now cut the lime in half and add the juice to the sauce to balance the fattiness. Then season it with salt and fish sauce.
- Now blend it to emulsify the sauce and give it a final taste.
