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Monday, September 28, 2009

Baked Tom Yam Fish Recipe


1 sheet of tin foil (enough to wrap the whole dish. Remember the reflective side facing out)

1 piece sole fish (deboned and thawed)

1 ripe red tomato (cut in thin wedges)

5 lady's fingers (cut in stars or slanted)

1 leek (cut in 1 inch length - optional)

1 lemongrass (finely sliced)

10 kaffir lime leaves (finely sliced)

3 red bird-eye chilies (sliced)

1 tsp turmeric powder

3 Tbsp fish sauce

2 Tbsp Tae-Pae tom yam paste

1 Tbsp Thai sweet chili sauce

1 lime juice

3 Tbsp filtered water



Heat oven at 200 degree Celsius.

Just pat dry the sole fish fillet and season with turmeric powder. Mix all the paste, fish sauce, lime juice and filtered water together and pour over the fish. Put all the cut vegetable and spices over the fish and seal the tin foil tightly. Bake for 10 minutes. Serve immediately

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