Tomyam Fish Dry Style

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

1 tsp Maepranom Thai chilli paste

Some kaffir lime leaves

Oil as needed

Salt

Method 
Heat oil and fry the fish.

Remove and set aside. 
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.

Switch off the heat and add kaffir lime leaves.