Use the popular tom yam paste to add some oomph to your dishes.
It’s versatile enough to adjust: if you like it mild, use less, and if you prefer to hear a ringing in your ears when you eat, put in an additional tablespoon!
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 300g fish slices, preferably garoupa
- 50g pork belly, thinly sliced
- 100g cabbage
- 1 tomato, sliced
- 1tbsp lemon grass, finely chopped
- Steaming sauce:
- 1 1/2tbsp tom yam sauce
- 1tbsp fish sauce
- 1tbsp lime juice
- 1/2tsp chicken stock powder
- 1/4tsp pepper
- 1/2tsp sugar or to taste
- 4 - 5tbsp water
- 2 kaffir lime leaves, finely sliced
- 1tbsp spring onion, chopped
- Blanch cabbage in boiling water briefly. Dish out, squeeze out excess water and cut into squares.
- Combine steaming sauce with fish and belly pork. Arrange cabbage leaves on the base of a steaming plate. Lay fish on the cabbage, then arrange the rest of the ingredients around the fish.
- Steam over high heat for 10-12 minutes, or until cooked. Remove and sprinkle over with garnishing.