Tom Yum Pla Tubtim menu

 Tom Yum Pla Tubtim menu

history

Pomegranate fish (Nile tiapia) is scientifically known as Oreochromis niloticus-mossambicus. It is a fish developed from tilapia species. First imported into Thailand in 1965 by Emperor Akihito. Crown Prince of Japan Which has delivered 50 tilapia fish, average length, about 9 centimeters each, weight about 14 grams per body, to the King. Dedicated to His Majesty King Rama IX on March 25, 1965

His Majesty His Highness gave a new name "Tilapia tilapia" and was the beginning of the short name tilapia and in 1989, the Charoen Pokphand group of companies has developed a new species in the Chitralada tilapia breeding project By selecting species of tilapia from 4 species around the world, namely

1. A species of tilapia from America. The distinguishing feature is that it has beautiful colors and beautiful texture.

2. Tilapia species from Israel, the distinguishing feature is the small head and thick ridges.

3. Tilapia species from Taiwan. Distinctive characteristics are fast growing.

4. A species of tilapia from Chitralada of Thailand. The outstanding characteristics are endurance and strength.. After that, all 4 species of tilapia are cross-bred. To obtain the distinctive characteristics of each species and have high economic value. until a new species His Majesty King Bhumibol Adulyadej gave the new name "Pla Tubtim" on January 22, 1998.

nutritional value

Nutritional value of protein, fat, energy and omega-3 of fish fillets, Tubtim fish by Bangkok Aquaculture Farm Co., Ltd. found that the fat content of palatha fish was lower compared to other meats. with a fat content of only 0.9 percent, resulting in a beneficial effect on consumers, namely no accumulation of fat in the artery walls reduce the risk of heart disease blood pressure by omega-3 In fish tilapia is up to 4.0 percent, while other meats are not found at all or are found very little. In addition, it was found that the amount of omega-3 polyunsaturated fatty acids. higher than freshwater fish 4 times more natural brackish water fish

raw material

• 1 medium-large tilapia fish
• galangal glasses 8-10 pieces
• 3 stalks of moss, sliced
• 5 shallots, smashed
• 6 coarsely pounded paprika
• 2-3 tablespoons of tamarind juice
• 3 tbsp fish sauce
• 5 kaffir lime leaves
• 2 tomatoes cut into quarters
• 5-6 dried chilies
• Coriander leaves, sliced 2 sprigs
• 2 lemon juice

how to do

• Put water in the pot Bring to a boil, add galangal, lemongrass, kaffir lime leaves and shallots to boil again. Put the fish tilapia and bring it to a boil.
• season with fish sauce Tamarind juice When boiling, add straw mushrooms. Boil until cooked, add garden chilli, coriander, parsley, basil leaves, stir well.
• Ladle into containers, sprinkle with fried dried chili peppers and serve

image source

https://www.maeban.co.th/

content source

https://sites.google.com/