So in Thai cuisine as with most Asian cuisine, rice is usually served on the side instead of drenched in liquid. The fish with the “Thai mussel broth” would be more authentic with Holy Basil instead of “scallion.” While the idea behind the flavors is good, the rice will become gummy and soggy and you lose any authenticity. Besides authenticity, nitpick from a technical standpoint the monkfish could be trimmed better, and the mussels look a bit overcooked. The combination of the micro coriander (cilantro to Americans), and the pea sprouts could also be executed a bit better.
But overall it’s a good idea. Look at some top Thai restaurants like Paste, Nahm, Kin Kao who do authentic Thai flavors with elevated ingredients and presentation. They post some great photos on IG for inspiration
Mulppyy on
I can see the worms in my nightmares
Upbeat_Instruction98 on
I am not an expert on Thai. My only contribution beyond agreeing that the rice should not be in the bowl is the ratio of sauce is too high for the ingredients.
I do like your flavors and the combination.
grayson_fox on
Both the mussels and monkfish look really well cooked. Now I want monkfish
absolutely_potatoes on
Would you mind sharing the recipe for your crispy scallion rice?
5 Comments
So in Thai cuisine as with most Asian cuisine, rice is usually served on the side instead of drenched in liquid. The fish with the “Thai mussel broth” would be more authentic with Holy Basil instead of “scallion.” While the idea behind the flavors is good, the rice will become gummy and soggy and you lose any authenticity. Besides authenticity, nitpick from a technical standpoint the monkfish could be trimmed better, and the mussels look a bit overcooked. The combination of the micro coriander (cilantro to Americans), and the pea sprouts could also be executed a bit better.
But overall it’s a good idea. Look at some top Thai restaurants like Paste, Nahm, Kin Kao who do authentic Thai flavors with elevated ingredients and presentation. They post some great photos on IG for inspiration
I can see the worms in my nightmares
I am not an expert on Thai. My only contribution beyond agreeing that the rice should not be in the bowl is the ratio of sauce is too high for the ingredients.
I do like your flavors and the combination.
Both the mussels and monkfish look really well cooked. Now I want monkfish
Would you mind sharing the recipe for your crispy scallion rice?