Tom Yam Steamed White Pomfret

Tom Yam Steamed White Pomfret

Ingredients:

1 no (300g) white pomfret

2 tbsp tom yam paste

½ tsp sugar

½ tsp chicken seasoning powder

¼ cup water

2 pcs kaffir lime leaves (shredded)

2 pcs young corn (sliced diagonally)

6 pcs cherry tomato (halves)

20g enoki mushroom (remove the bottom)

2 pcs kaffir lime leaves (shredded)

2 birds eye chilli (diced)

1 no lime (juice)

Garnishing:

Some cilantro leaves and lime wedges

Preparation Instructions:

  1. Scale the fish, cut a slit at the middle and remove the innards and clean thoroughly. Score diagonally on both sides. Arrange fish on a steaming plate.
  2. In a small bowl, add the tom yam paste, sugar, chicken seasoning powder and water. Mix well and pour it over the fish.
  3. Sprinkle the young corn, cherry tomato, enoki mushroom, kaffir lime leaves and bird’s eye chill on top.
  4. Steam over boiling water on high heat for 10 to 15 minutes or until done.
  5. Remove the fish from steamer, drizzle with lime juice, garnish with some cilantro leaves and lime wedges and serve hot.

 

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