Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
tom yum fish
By: Jan P
Ingredients
- whole fish
- 1 tbsp corriander
- 2 lemon grass
- 2 cloves of garlic
- 1 small chilli
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp Szechuan peppercorn
- 2 kaffir lime leave
- 1 1/2 tbsp of curry paste
- 2 tbsp coconut milk
- 1 knob of ginger
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
- VALCOM - COCONUT MILK
Method
- filet fish and chop bones into small parts. slice fish fillet into slices.
- heat pot with oil and ginger and pan fry fish bones. once fish bones are golden, pour in hot boiling water and simmer.
- sauce minced garlic, coriander, half a lemongrass and chilli. place into a small bowl and add fish sauce, Szechuan peppercorn and sugar, mix and let it sit for 10 mins
- heat pan with some oil and pan fry the remaining lemon grass and curry paste. then add fish bone broth, coconut milk and let it simmer. Add some 3tsp of the fish sauce mixture from step 2. simmer until thicken.
- lightly poach the fish slices, fish head and tail until cooked.
- place sauce onto the plate. place cooked fish on top of the sauce. Garnish with kaffir lime leaves.
