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Marion Grasby’s Khao Tom Pla

Preparation time
Cooking time


  • 1 cup long-grain rice
  • 4cm piece of fresh ginger, peeled
  • and finely julienned
  • 400g snapper fillets, cut into
  • bite-sized pieces
  • 6 eggs
  • Fish sauce, to taste
  • ½ cup roughly chopped coriander
  • leaves and stems
  • 1/3 cup thinly sliced spring onion

Garlic Oil

  • ½ cup vegetable oil
  • 6 garlic cloves, roughly chopped

Chilli Vinegar

  • 1 fresh long red chilli, thinly sliced
  • 1/3 cup white vinegar


  1. For the garlic oil, heat the vegetable oil in a small frying pan over medium heat, add the garlic and fry for 2–3 minutes or until just starting to brown. Pour into a heatproof bowl and set aside.
  2. For the chilli vinegar, combine the chilli and vinegar in a small bowl and set aside.
  3. For the soup, place the rice, ginger and 5 cups of water in a large saucepan and bring to the boil over high heat, stirring occasionally. Then reduce the heat to low, cover and gently simmer for 20 minutes or until the rice is tender. Gently stir the fish slices through the soup and simmer for another 2 minutes or until fish is just cooked. If the soup is too thick for your liking, just add more water and bring back to a simmer.
  4. Crack an egg into six large soup bowls (1 in each). Gently ladle hot soup onto raw egg and allow to sit for 1–2 minutes to allow the egg to partially cook. Top with a tablespoon of fish sauce (or more to taste), coriander, spring onion, generous spoonfuls of garlic oil and as much chilli vinegar as you can handle. Just before eating, stir the soup to mix egg and condiments.
Two Blues Sauvignon Blanc 2014
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