Skip to main content

Tomyam steam fish


It's time for some sour and spicy dish to whet the palate after consumimg so much sweet meats and high calorie food over the past few weeks ...... 'Tomyam steam fish'




Very basic ingredients - Tomyam paste, bunga kantan, big onion and kaffir leaves ...ooops, forgot to bring in the bird eye chillies for the picture.


Used a generous cut of fish tail end, dressed it up with all the 'paraphernalia', and into the hot pot of boiling water, it goes .................


Transformed -  add a sprinkling of finely chopped kaffir lime leaves.



I like this part very much, the muscles and it's chewy!


You're welcome to join me for dinner ..... quick serve the white rice!

Ingredients
  • 500 gm tail portion of fish
  • 1 onion, sliced
  • 2 bird eye chillies - chopped
  • 1/2  Bunga Kantan, sliced thinly
  • 4 pieces Kaffir lime leaves - sliced thinly
  • 2  Tbsp tomyam paste
  • 2  tsp sugar
  • 3  tsp water
Preparation
  1. Wash the fish tail, make 2 slits about 1.1/2 inches apart across the side of the fish.  Season with some salt and set aside.
  2. Place some onion slice on the base of the plate and put the fish on top.
  3. Mix the tomyam paste with the sugar and water, test for taste and spoon over the fish.
  4. Next, sprinkle on the sliced bunga kantan and chopped bird eye chillies.
  5. Steam over rapidly boiling hot water for about 12 mins.
  6. Sprinkle on the sliced kaffir lime leaves and turn off heat.
  7. Serve immediately with white rice.

Labels:

Comments

  1. The SweetyliciousMarch 2, 2011 at 5:08 PM

    looks better than so that sell outside and the fish look so soft and tender (:

    ReplyDelete
  2. MaryMohMarch 2, 2011 at 5:21 PM

    Mmmmm....I love this...healthy and delicious.

    ReplyDelete
  3. j3ss kitch3nMarch 2, 2011 at 5:23 PM

    looks really good i love fishes especially if its the tail part! sour and spicy is definitely yummy!

    ReplyDelete
  4. DinewithlenyMarch 2, 2011 at 6:56 PM

    Looks yummy. Too bad cant get bunga kantan in melbourne. Looks delicious though.

    ReplyDelete
  5. Angie's RecipesMarch 2, 2011 at 8:41 PM

    What a great idea of using tomyam sauce to steam the fish!

    ReplyDelete
  6. ShirleyMarch 2, 2011 at 10:17 PM

    Beautifully presented Cheah.

    ReplyDelete
  7. busygranMarch 3, 2011 at 9:59 AM

    Healthy and so bursting with flavour! I like steamed fish but not my family.

    ReplyDelete
  8. JeannieMarch 3, 2011 at 1:18 PM

    This sounds very appetising! I like tomyam a lot!

    ReplyDelete
  9. Sokehah cheahMarch 3, 2011 at 2:56 PM

    The Sweetylicious
    Yes,but then sometimes unknowingly you'll end up with fish that's got a very tough skin and the fish will curl up!

    MaryMoh
    Yes, it is and very appetising too.

    j3ss kitch3n
    Ya, the tail part seems to be smoother, so said my dad.

    Dinewithleny
    Think can get frozen ones from Asian grocers. Have seen it before.

    ReplyDelete
  10. ElinMarch 3, 2011 at 7:08 PM

    Why didn't invite me to dinner...drooling at the appetizing tomyam steamed fish....slurp...

    ReplyDelete
  11. Sokehah cheahMarch 4, 2011 at 6:41 AM

    Angie
    Tomyam steam fish is quite popular here.

    Shirley
    Thanks so much!

    Busygran
    I like to steam fish, doesn't mess up the kitchen as compared to frying!

    Jeannie
    Yup, it's very appetising.

    Elin
    Will remember that next time, momsies!

    ReplyDelete
  12. penny aka jeroxieMarch 4, 2011 at 1:10 PM

    My mouth is watering! I like steam fish more than fried fish actually

    ReplyDelete
  13. Sokehah cheahMarch 4, 2011 at 5:05 PM

    Penny
    I'm with you.

    ReplyDelete
  14. My Little SpaceMarch 4, 2011 at 10:45 PM

    Tom yam on steamed fish! Absolutely appertizing.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe