Skip to main content
logo
Food Advertising by

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.

Comments

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

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

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

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

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

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

    ReplyDelete
  7. This sounds very appetising! I like tomyam a lot!

    ReplyDelete
  8. 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
  9. Why didn't invite me to dinner...drooling at the appetizing tomyam steamed fish....slurp...

    ReplyDelete
  10. 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
  11. My mouth is watering! I like steam fish more than fried fish actually

    ReplyDelete
  12. 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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…