Boiled Rice with Fish (Seabass) or Kaw-Tom Pla-krapong

Ingredients of Boiled Rice
1. 1 – 2 cups cooked rice
2. 200 grams Seabass (cleaned and cut to meat only )
3. ¼ cup (Sliced) Coriander ( for sprinkle only )
4. ¼ cup fry garlic ( for sprinkle only )

Ingredients for Soup
1. 1 – 1 ½ litre water
2. 1 – 2 onion
3. 1 – 2 carrot (cut to thick 0.5 inch)
4. 200 – 300 grams crab (clean and cut to small)
5. 100 – 200 grams dried shrimp ( soak in the room temperature water before use )
6. 100 – 200 grams dried fish (clean but don’t soak )
7. 1 cup Coriander root (clean and minced)
8. 3 cloves garlic (minced)
9. 1 teaspoon pepper
10. 1 – 2 teaspoons salt
11. 1 – 2 tablespoons soy sauce
12. 2 – 3 tablespoons sugar


How to



Soup for stock
1. Add the water to the pod and heat up, when boiling, add minced coriander root, garlic, pepper, salt, soy sauce and sugar.
2. Add the onion, carrot, crab, dried shrimp and dried fish, wait to boiling again, season and then leave on a low boiled for 2 – 3 hours or more.



Tip for Soup: If you want to have enhanced, leave on a low boiled for more 4 – 6 hours.



Boiled Rice
1. Add the water to the pod and heat up, when boiling add the seabass into the boiling water for 5 – 6 minutes and scoop it up.
2. Add the cooked rice into the boiling water and stir until boiling again and drain the boiling water.
3. Place the boiled rice into the bowl and place the seabass on the top of boiled rice.
4. Warm soup and wait to boiling again and add in the boiled rice, sprinkle with fry garlic and coriander.
5. Finally season with sugar, fish sauce, dry flaked chili, or lime, and should balance taste before you eat.