• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Easy
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Recipe Description

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. 


Recipe Ingredient

  • 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
  • Garnishing:
  • 2 kaffir lime leaves, finely sliced
  • 1tbsp spring onion, chopped

Instructions

  1. Blanch cabbage in boiling water briefly. Dish out, squeeze out excess water and cut into squares.
  2. 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.
  3. Steam over high heat for 10-12 minutes, or until cooked. Remove and sprinkle over with garnishing.

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