For this dish, I made the paste. As for the technic, you either add the paste over the fish and steam or steam the fish first followed by pouring the sauce on top. After that, enjoy the soft - tender fish with tangy and spicy sauce.
1 medium size (about 400g) white pomfret/bawal putih - de-gut and cleaned
1 inch ginger - half of it sliced and the other cut into thin stripes
1 large onion - sliced thinly
3-4 kaffir/limau purut leaves -sliced/shredded
1/2 tbsp fish sauce (optional)
2-3 birds eye chillies/cili padi - sliced
1 tsp sugar
1 tsp lime juice
4-5 tbsp oil
Salt for taste
For the tom yam paste (blend/process)
2 medium size tomatoes
2 red chillies
2 dried red chillies
1/2 inch galangal/lengkuas
Sauté onion and ginger in oil.
Add paste and continue to fry till aromatic and oil splits
Pour 1/2 cup of water and the rest of the ingredients.
Meanwhile, steamed fish with ginger slices till cooked.
Once done, drain off the water in it.
Pour the cooked paste over the fish.
Optional: add sliced birds eye chillies on top.
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