Tantalizing Tomyam Fish: A Flavor Explosion

Tomyam - a name that resonates with food lovers worldwide, synonymous with the bold, unmistakable flavors of Thai cuisine. It's a culinary journey I've savored for years, honing my skills after exploring every nook and cranny of Thailand's diverse gastronomic landscape.

 

From the bustling streetside stalls to the refined elegance of upscale eateries, Thailand's culinary scene offers a spectrum of delights. Yet, amidst the array of options, one dish stands out - Tomyam. Its fiery spiciness can be a challenge to stomach at times, but oh, the rewards are worth it.

One of my personal favorites is the dry version of Tomyam  - an authentic take where the flavors truly shine. Crafting the tomyam paste from scratch, each ingredient carefully selected to achieve the perfect balance of heat and tang. And the fish (BALINESE FISH SAMBAL) -  lightly fried to golden perfection before being enveloped in the fragrant sauce, ensuring every bite bursts with flavor.

 

Can you imagine the aroma wafting through the air as the dish comes together? It's a tantalizing invitation to indulge, served alongside a steaming bowl of rice (GOLDEN TURMERIC RICE) to temper the heat. Spicy, flavorful, and utterly satisfying - Tomyam Fish Dry Style is a culinary adventure not to be missed.

 

If you're a fan of seafood (SOUTH AFRICAN FISH CURRY) with a kick, this recipe is a must-try. I'd love to hear your thoughts after experiencing the delightful flavors firsthand. Share your feedback in the comments below and let's savor the deliciousness together!

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

Some kaffir lime leaves

Oil as needed

Salt

Method 
Heat oil and fry the fish.

Remove and set aside. 
Reduce the amount of oil and tip in the tomyam paste.

Fry till oil floats and aromatic.

Now, add the Maepranom Thai chilli paste and salt.

Taste. If needed, can tip in some lime juice. 
Add fried fish and stir in.

Switch off the heat and add kaffir lime leaves.