Like Thai people, prepare this fragrant soup for breakfast or for a late evening meal!
1 teaspoon black peppercorn
1 cm galangal
2 garlic cloves
1 liter vegetable or chicken stock
120 g long grain rice
8 shiitake mushrooms
3 cm ginger, cut in fine julienne
2 tablespoons fish sauce
0.5 teaspoon salt
200 g fish fillets (red snapper, sea-bass, barracuda, ...)
2 tablespoons vegetable oil
3 celery stalks, cut in 3 cm lengths
3 spring onions, cut in 3 cm lengths
2 tablespoons fried garlic
Pound peppercorn, galangal and garlic to achieve a smooth paste. In a large saucepan, stir-fry the paste in 2 tablespoons of oil, until it starts to release the flavors. Deglaze with stock and bring to a boil.
Add rice, mushrooms (sliced or not, depending on the size), half of the ginger, fish sauce and salt. Cook for about 15-20 minutes, on medium heat, until the rice is tender.
Add fish, cook another 3 minutes and taste to adjust the seasoning.
Transfer in serving bowls and garnish with celery, spring onions, the 2nd half of the ginger and fried garlic (chopped garlic, stir-fried until golden, served with its oil).