Tom Yam Steamed Fish
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.
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.
Tags: Amy Beh, Cook's Nook, RECIPES, Tom Yam, Tom Yum