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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

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