Asian Watermeal ( Gang Kai Pum )


There's a waterplant, known as the Asian watermeal. It's like a finer version of watercress, and I was lucky enough to find it for sale at the market. It's like a fresh water seaweed that can be cooked with flavorings and we eat as a side dish for a bit of healthy green freshness. My fish like it too, I sprinkle a bit on their pond and they've eaten it by the next day.

100 gms Asian watermeal
2 Lemongrass
3 Small Red Onion
3-5 Chillies
3-4 Kaffir Lime Leaves
1 Tablespoon Fish Sauce (use Soy for Vegetarian)

1. Chop the lemongrass into fine shreds.
2. Pound and blend the lemongrass, red onion, chilli and kaffir leaves in Thai mortar.
3. Rinse the watermeal, and place in boiling water. It needs to be cooked for 3-5 minutes.
4. You can also dry fry it, if you prefer, for around 5 minutes in a non stick frying pan, but keep it moving so as not to burn it.
5. Garnish with dill and basil.

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