Ingredients:
500g-600g black pomfret (黑鲳鱼), cut across into 2 or 3 portions
2 small brinjals (aka eggplants or aubergines) (茄子), cut into wedges (or 1 long Chinese brinjal)
2 stalks lemongrass (香茅), trim off the very end of the root and smash with the side of a knife
1 red chilli pepper (Cayenne chili pepper), seeded and sliced
10 bird's eyes chillies, discard stems, keep whole
3 kaffir lime leaves (疯柑叶)
5 slices galangal (南姜)
(Tips: If galangal is not available, then substitute with double amount of ginger. Galangal is whiter in color than ginger but it's much more potent than regular ginger)
3 stalks coriander roots (use the root portion only) (aka cilantro) 芫茜
2 shallots (小葱), peeled and keep whole
1/2 onion, sliced
1 tomato, cut into wedges
1/4 cup freshly squeezed lime juice (酸柑汁)
3 tbsp tom yam paste (commercially available in Asian groceries, usually packed in bottle or package)
1 liter chicken stock or water
2 tbsp oil
Seasoning :
1 tbsp concentrated chicken stock
2-3 tbsp fish sauce (or to taste)
1 1/2 tsp sugar (or to taste)
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Preparation:
1. Heat up oil in a wok, saute onion, lemongrass, galangal, shallots and tom yam paste for about 2-3 minutes until it exudes aromatic flavors.
2. Pour in fresh chicken stock (or water) and bring to a boil. Add coriander roots, tomato, bird's eye chillies, sliced red chilli peppers, sliced brinjals and kaffir lime leaves. Simmer under medium heat for 5 to 6 minutes.
3. Stir in lime juice and fish sauce. Put in the black pomfret fish slices and bring to a boil again. Adjust seasoning to taste. Once dished up, sprinkle with coriander leaves on top of the soup. Serve hot with white steamed rice.
Source :
http://gladyskockhomeculinary.blogspot.com/2009/10/tangy-thai-tom-yam-tom-yum-fish-recipe.html
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