Name: Tom yam steamed fish
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 3
Cuisine: En
Ingredients: 1 medium size (about 400g) white pomfret/bawal putih - de-gut and cleaned; 1 inch ginger - half of it sliced and the other cut into thin stripes; 1 large onion - sliced thinly; 3-4 kaffir/limau purut leaves -sliced/shredded; 1/2 tbsp fish sauce (optional); 2-3 birds eye chilies/cili padi - sliced; 1 tsp sugar; 1 tsp lime juice; 4-5 tbsp oil; Salt for taste; For the tom yam paste (blend/process); 2 medium size tomatoes; 2 red chilies; 2 dried red chilies; 1 lemongrass; 1/2 inch galangal/lengkuas

Ingredients

1 medium size (about 400g) white pomfret/bawal putih - de-gut and cleaned
1 inch ginger - half of it sliced and the other cut into thin stripes
1 large onion - sliced thinly
3-4 kaffir/limau purut leaves -sliced/shredded
1/2 tbsp fish sauce (optional)
2-3 birds eye chilies/cili padi - sliced
1 tsp sugar
1 tsp lime juice
4-5 tbsp oil
Salt for taste
For the tom yam paste (blend/process)
2 medium size tomatoes
2 red chilies
2 dried red chilies
1 lemongrass
1/2 inch galangal/lengkuas

Preparation

Preparation40 min

Cook time25 min

Sauté onion and ginger in oil.
Add paste and continue to fry till aromatic and oil splits

Pour 1/2 cup of water and the rest of the ingredients.

Meanwhile, steamed fish with ginger slices till cooked.

Once done, drain off the water in it.

Pour the cooked paste over the fish.

Optional: add sliced birds eye chilies on top.