Tuesday, August 3, 2010

Tom Yam Chilli Sambal Fish

I have a pack of about five 20-cm groupers left from my hubby's last fishing trip. I don't mind eating fish but I dislike having to scale and clean them. In fact I have been putting off cooking this last batch for a while.
To make my job easier, I chopped off the heads and belly - I don't have to wrestle with the gills and guts!!

I finally did it and as they were not fresh enough to be steamed, I make something spicy.
I had a jar of tom yam paste which I bought some months ago.
I had to use about 3/4 jar of paste before I was quite satisfied with the taste. It was still not good enough. I didn't get the 'oomph' I wanted.
I resorted to adding some home-made chilli sambal, 3 stalks of sliced serai and 4 chilli padi and WOW!

What I used:

3/4 jar tom yam paste
3 tablespoon chilli sambal
3 stalks serai, sliced thick
4 chilli padi, sliced
1 medium onion, sliced
juice of one lemon
salt and sugar to taste

What I did:

1. Fry onions, serai, chilli, tom yam paste and sambal.

2. Add in lemon juice and some water.

3. Bring to a boil and season the gravy before adding the fish.

4. Simmer till the fish is cooked.

5. Serve with a spoonful of nonya achar.


  1. Tom Yam with cili padi plus achar? Wow, I'm salivating oredi...But I need a glass of water with that...

  2. That looks very spicy and delicious....mmmm. Would be so good with lots of rice :D

  3. this looks so good. I love tom yam and anything with tom yam paste has to be so yummy. and...Il have fish ANYTIME !

  4. I love tom yam too. So appetizing and delicious!

  5. tom yam is best to cook wit fish, to get rid of fishy smell, sound yummy.

  6. super creation! I bet the sauce is good to the last drop. gonna try this coz I have expiring tom yum paste.

  7. Wow all this talk of tom yum paste has got me wondering if I should buy a bottle and experiment too!


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