John Myers
Fish Pot Nam
The perfect fish pot nam recipe with a picture and simple step-by-step instructions.
- 400 g Fish fillet, e.g. pollack, cod fillet
- 2 tbsp Light soy sauce
- 1 yellow and 1 red paprikashoe each
- 2 medium sized Carrots
- 3 Leeks
- 1 Hazelnut-sized piece Fresh ginger
- 1 Red chilli pepper
- 2 tbsp Corn grits
- 750 ml Vegetable broth or fish stock
- Salt pepper
- 1 pinch Sugar
- Some chopped parsley
- A 3-4 cm long piece of lemon peel
- Wash the fish fillet and pat dry, cut into cubes. Add soy sauce, mix well and marinate briefly.
- Clean and wash the peppers and cut into strips. Peel the carrots and cut into fine sticks. Halve the chilli, clean, wash and cut into fine cubes. Peel and finely dice the ginger. Clean and wash the spring onions and cut into fine rings.
- Heat a saucepan and roast the corn grits without fat, stirring constantly. As soon as the corn grits begin to take on color, deglaze with vegetable stock or fish stock. Add the prepared carrots, spring onions, ginger, lemon peel and the chilli pepper. Bring to the boil once and simmer for about 3-5 minutes. Remove the piece of lemon peel and only now add the pepper strips, simmer for another 2-3 minutes.
- Now add the prepared fish pieces, including the soy sauce, to the soup. Turn down the temperature and let it steep for another 5-7 minutes. No more cooking.
- Season the soup with salt, pepper and a pinch of sugar. Serve on preheated plates sprinkled with finely chopped parsley.
- White bread tastes good with it.
- Tip 7: Lemongrass can also be used instead of the lemon peel. Different types of fish can also be added to the fish pot. If you like, you can add fried prawns to the soup.
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