Receta Mouth-watering Thai-style Seabass

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The 1st time I tried this spicy, sweet & sour fish was at a Zhi-char (煮炒) stall near my home. Zhi-char stall is a modest stall that’s found in coffeeshops where Chinese home-style dishes are cooked to your order.

After that, I knew I had to try making this at home. And I did it, with just one attempt! Hooray! Hubby was full of praise; what more do I need…

Since it was my 1st attempt, I bought some cheap chilli paste to experiment with in case I don’t succeed :)

Thai Heritage Sweet Chilli Sauce (S$1+), Holly Farms Sambal Tom Yam (S$3+). If you can’t find these brands, you can use any brand of sauces that is a little spicy & sweet + tom yam paste.

Now, I’m gonna show you how you can cook this too, in under S$10 & you don’t need to be a pro to do this.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 3
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Ingredientes

Cost per serving $3.10 view details
  • 1 Sea bass or any other fish
  • 2 tbsp Tom Yam paste
  • 4 tbsp Sweet chilli sauce
  • 250g Lady’s fingers/Okras
  • 1 slice of Pineapple
  • 2 Tomatoes
  • 2 Lime
  • 2 Lime leaves
  • 1 tsp Cooking oil
  • 4 small bowls of Water

Direcciones

  1. Remove scales & inards from fish if it's not done for you. Rinse & set aside.
  2. Slice off the top & end of Okras. Cut Okras into halves & Tomatoes into wedges. Slice Pineapple into cubes.
  3. Squeeze lime into chilli paste (tom yum + sweet sauce). Throw in the lime skin as well & mix well.
  4. Heat oil. Add chilli mix, vegetables & stir-fry. Add water, cover & simmer for about 1 min.
  5. Add pineapples & water. Simmer for another minute. Put in fish & let it simmer for about 5-7 mins. Do not overcook or fish will not be tender.
  6. Insert toothpick into fish. Fish is cooked if toothpick pierces through easily. Dish out your fish & place the serving plate on a warmer to retain its temperature. Drizzle the sauce over a plate of fragrant rice & enjoy. You'll never get enough of this Thai-style Seabass!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 3 servings
Calories 70  
Calories from Fat 19 27%
Total Fat 2.18g 3%
Saturated Fat 0.22g 1%
Trans Fat 0.04g  
Cholesterol 4mg 1%
Sodium 132mg 6%
Potassium 353mg 10%
Total Carbs 13.45g 4%
Dietary Fiber 3.5g 12%
Sugars 5.06g 3%
Protein 3.38g 5%
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Comentarios

  • danny6114
    15 de Mayo de 2011
    Does the coconut oil taste of coconut? If not, can you suggest a substitute, if so, how strongly does it taste? Can I use coconut creme or extract to flavor the dish? I live in the boonies and it's difficult to acquire international ingredients.
    5 replies
    • Blackswan
      15 de Mayo de 2011
      Thank u for trying this dish, Danny! There's no coconut used in this recipe. You can use any cooking oil & even Olive oil if you like. This is not a curry dish, so you don't need coconut at all. You can visit my blog for photo instructions :) Happy cooking!
      4 replies
      • danny6114
        15 de Mayo de 2011
        Thank you for clearing up my confusion. I saw coconut oil and thought there might be a flavor component to it. One other thing is there a substitute for Tom Yam paste or can I make it myself? I looked it up online and the shipping costs were nuts!
        3 replies
        • Blackswan
          16 de Mayo de 2011
          You must've misread cooking oil for coconut oil. I'm quite sure you can buy Tom yum from Chinatown. Else, add any chlli paste & lemon grass & put 4 lime leaves instead of just 2. If you can find, add Galangal (blue ginger), fish sauce to it.
          2 replies
          • danny6114
            16 de Mayo de 2011
            Well don't I feel foolish! I guess I saw the Thai title and my eyes automatically read coconut oil when scanning the ingredients. Oops!
            1 reply
            • Blackswan
              16 de Mayo de 2011
              Hahaha! Well, it happens all the time :) Have fun cooking!

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