Vicki’s Gift From The Sea Fried Fish With Tom Yam Sauce


I could live off sea food for the rest of my life. So whenever Fairy Godmother Vicki descends with a load of frozen fish from her hometown, it is certainly time for that something special. This time I decided to make fried fish with Tom Yam sauce and take a good photograph of it. It is easy, quick and sure to be polished off. Thank you Vicki, this one is for you.
The Recipe:
1 large fish (pomfret or snapper), scaled and gutted, head, tail and fins intact. Wash, drain, rub with salt and turmeric powder and keep ready for use.
2 tbsp flour to coat fish with; oil for deep frying fish; large platter to hold fish
For Sauce: 1 tbsp tom yam paste (those who like it spicier can use more); 1 ½ cup water; 1 tbsp cornflour;1 tbsp oil; 4 flakes garlic, cut fine; 1 inch ginger, minced; salt to taste; 1 medium sized tomato sliced and coriander leaves for garnishing.
Coat fish with flour and deep fry till crisp. Drain and keep hot.
To Make The Sauce: Heat the oil. Add the ginger and garlic and stir fry for a minute on high heat. Lower flame and add the tom yam paste. Stir fry another minute till fragrant. Now add the water mixed with the corn flour, salt to taste and bring to the boil stirring continuously to avoid lumps. As soon as the sauce thickens (1 to 2 minutes), remove from fire. Transfer fish to serving plate and pour sauce over it. Garnish with coriander leaves and sliced tomato and serve hot with white rice.
N.B. Can also add 100 gms ladies finger(cut each into three pieces), stir fried in 1tbsp oil. (Optional)

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.

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