Tangy Thai Tom Yam (tom Yum) Fish Recipe


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)


Petit Chef Favicon Petit Chef
View Full Recipe

MS Found Country:US image description
Back to top