Tom Yum Fish
I love eating hot and spicy food. Some people might think that is because you are Thai and you can eat a lot more hot food than anyone else. Well, that’s might be true. Although, some of my friends can’t even handle the slightest of chili. Like everything else I make, my curries and soups mostly contain chili and I will not double it down. Today is one of the recipes that I grew up with. Enjoy!
Tom Yum Fish
4-5 pieces thick-cut barramundi
1 stalk lemongrass
1 whole coriander
5 slices galangal
1 whole dill
2 tomatoes
6 leaves sawtooth coriander
5 fresh chilli
4 bulb shallot
2 stalk spring onion
800 ml water
3 tbsp fish sauce
2 ½ tbsp tamarind paste
How to make
In a pot, bring 800 ml of water to a boil.
Add lemongrass, coriander, galangal, dill, and shallots.
Add fish sauce and tamarind paste.
Add the fish and cook for about 5 minutes or until cooked through.
Add the fresh chilli, sawtooth coriander, and spring onion.
Turn off the heat and let it sit for a few minutes before serving.
Serve hot with steamed rice.
