Tomyam
Fish Dry Style is a bold and flavorful Thai-inspired dish (Tom Yum Fried Rice) that seafood lovers (Seafood Tom Yum Soup) will surely enjoy (Tom Yam Mee Hoon). This recipe features a unique blend of ingredients that
creates a fragrant and tangy tomyam paste. Unlike the classic Tom Yum soup (Tom Yum Noodle Soup, Tom Yum Goong & Tom Kha Gai),
this dish uses fried fish that is cooked until crispy and golden, then coated
with the delicious paste. Served with a side of steamed rice, this dish is easy
to make and can be prepared using any type of fish you prefer. If you enjoy spicy
and flavourful seafood dishes, then Tomyam Fish Dry Style is definitely a
must-try recipe.
Ingredients
For
the tomyam paste (blend with some water)
Dried
red chilies – as needed
5
garlic
1
large tomato
1
large red onion
2
small lemongrass
1
inch roasted belacan/shrimp paste
Some palm sugar
Other
ingredients
¾ kg Ikan mackerel – slice, and mix together with some turmeric powder, salt and rice flour
¾ kg Ikan mackerel – slice, and mix together with some turmeric powder, salt and rice flour
1
tsp Maepranom Thai chilli paste
Some
kaffir lime leaves
Oil
as needed
Salt
Method
Heat oil and fry the fish.
Heat oil and fry the fish.
Remove
and set aside.
Reduce the amount of oil and tip in the tomyam paste.
Reduce the amount of oil and tip in the tomyam paste.
Fry
till oil floats and aromatic.
Now, add the Maepranom Thai chilli paste and salt.
Taste.
If needed, can tip in some lime juice.
Add fried fish and stir in.
Add fried fish and stir in.
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