Tom Yam Steamed Fish

Tom Yam, can you believe it? Ready made tom yam paste or made from a stretch tom yam paste which by far is a food show stealer for Thai savory dishes. Of course if you are asking me and if you are asking me again about Thai food boldness and explosion of different role play of tastes, I sure can tell you (Thai Fish Noodle Soup & Thai Vegetable Curry). So much so, when tom yam paste is a concern, I sure have it at the back of my hands as well (Tom Yum Goong). Moreover, I think by now, you must be already tired listening to all those of my fish stories I have repeated over and over again (Tandoori Salmon, Bengali Fish Croquettes, Ikan Masak Kicap, Ikan Balado, Malabar Fish Curry & Unagi Kabayaki). So, what do we have to do for Tom Tam Steamed Fish? Steaming of course is most probably an easy cooking chore, but you still need to make the tom yam paste. Make the paste, and saute it alongside kaffir lime leaves, fish sauce, lime juice, birds eyes chillies (Thai Crispy Fish & Thai Green Fish Curry) and the rest of the ingredients as listed below, followed by tipping tom yam paste over fish which has already been steamed (Nyonya Steamed Fish, Vietnamese Steamed Fish, Thai Steamed Fish, Teochew Steamed Fish & Hong Kong Steamed Fish) with ginger. The outcome and food result? Absolutely tempting, inviting and color vibrant Tom Yam Steamed Fish (Chilli Soy Fish & Chilli Lime Fish).

Ingredients

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 lemongrass

1/2 inch galangal/lengkuas

Method

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.