Tom Yum Fish Recipe

Have you tried a tom yum fish dish before? No, I’m not referring to steamed tom yum or any other variations that may come to mind. I’m introducing a tom yum fish dish, where fried fish pieces are coated in a thick, homemade tom yum paste. Does it sound familiar or intriguing, but you’re not sure if you should try it?

Trust me, it’s all good to go. It’s a unique and outstanding dish that may not be common, but there’s always a first time - and it might not be the last (BALINESE FISH SAMBAL RECIPE). 

If you can’t get your hands on Maepranom Thai chilli paste, you can use sriracha sauce or omit it completely. I had it at home using Maepranom paste for the tom yum paste, but feel free to skip it. Tom Yum fish delivers bold, authentic Thai flavors that will awaken your taste buds. Don’t miss it (CAPE TOWN INDIAN FISH CURRY RECIPE). 

Ingredients

For the tomyam paste (blend with some water)

Dried red chilies  - as needed

5 garlic

1 large tomato

1 large red onion

2 small lemongrass

1 inch roasted belacan/shrimp paste

Some palm sugar

Other ingredients 

¾ kg Ikan mackerel - slice, and mix together with some turmeric powder, salt and rice flour

1 tsp Maepranom Thai chilli paste

Lime juice - to taste

Some kaffir lime leaves

Oil - as needed

Salt - to taste

Method 

Heat oil and fry the fish.

Remove and set aside. 

Reduce the amount of oil and tip in the tom yum paste.

Fry till oil separates and aromatic. 

Now, add the Maepranom Thai chilli paste, lime juice and salt.
Add fried fish and stir in.
Switch off the heat and combine in kaffir lime leaves.