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Add a photosoft and tender fish is enhanced with tom yam paste; a perfect blend of tangy and savory flavors.
Ingredientes
- 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 chilies/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 chilies
- 2 dried red chilies
- 1 lemongrass
- 1/2 inch galangal/lengkuas
Direcciones
- 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 chilies on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 3 servings | |
| Calories 248 | |
| Calories from Fat 183 | 74% |
| Total Fat 20.74g | 26% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.53g | |
| Cholesterol 0mg | 0% |
| Sodium 242mg | 10% |
| Potassium 498mg | 14% |
| Total Carbs 15.63g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 9.05g | 6% |
| Protein 2.75g | 4% |
