Today, we welcome again to our show Thai Chef Thitid “Ton” Tassanakajohn.
Chef: My name is Thitid “Ton” Tassanakajohn, you can call me Chef Ton.
Chi: Last week Chef Ton was on VOV24/7’s Food Delight with a very impressive recipe for oyster and Thai rice wine Sabayon. I’m so excited about what he will share with us today.
Thai cuisine is characterized by intricacy, attention to detail, color, taste, and the use of ingredients with health benefits, as well as good flavor.
Chef: In my restaurant in Thailand we use only local ingredients. Everything is local and then I change it according to seasons. It changes every couple of months, so we have more variety. We have different flavors, colors, and different benefits.
Chi: I see that a Thai dish is sophisticated - a complex of at least three and maybe four or five principal flavors in each dish: sour, sweet, salty, bitter, or spicy. In Thai food, the flavor of coconut cream is especially striking.
Chef: Yeah, we have coconut in Thai cuisine. Like in France, they use cream, it’s like the cream of our cuisine. We use heavily coconut, especially coconut milk, most of the time in curry.
Chi: So, what will you prepare for us today? Let me guess. Something with coconut milk?
Chef: With the fish, we use coconut, lemon grass, galangal, and shallot, everything combined together, then we make the sauce. It is like aromatic for the fish with the coconut milk.
Chi: Now, chef Ton will tell us how to make “Sea bass with coconut broth”.
To make “Sea bass with coconut broth”, the ingredients of course must include fish. What else do we need, Thitid?
Chef: For this one, you have sea bass: 120 gram.
Then for the sauce, you have coconut milk: 2 cups, and lemon grass: 3 pieces; galangal: 1 head; shallot: 20 grams; and cilantro: 10 grams.
Chi: The dish must be very delicious and aromatic with a heavy flavor of coconut milk and various herbs.
Chef: This is how you make it.
The sea bass, you can choose: I do it like put in on a plank and put it in the oven. You can bake it, you can fry it.
Then, you have coconut milk, lemongrass, you have galangal, shallot. You cook everything together, into the broth. Then, you season it with fish sauce and lime juice. After that, you strain it, only the sauce is left. You serve it with the fish.
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| Sea bass (Photo: pinterest) |
Chi: I think the complexity lies in the sauce, which is a mixture of ingredients. But it’s worth it. The dish is so tasty, sour, and aromatic with the flavors of coconut milk and different herbs.
This has been VOV24/7’s Food Delight. You foodies out there should not miss our next show. Good bye until then.