Thai Style Deep Fried Fish with Fish Sauce

A simple and easy to prepare dish which is delicious and favorited by most of my family members. You should give it a try!

Ingredients:
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1. Seabass or any fish, butterfly cut
2. Turmeric
3. Salt to taste

Sauce:
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1. Onions
2. Tomatoes
3. Chillies
4. Fish Sauce
5. Light Soy Sauce
6. Sesame Oil
7. Apple Cider Vinegar,
8. Lemon Juice
9. Sugar to taste

Salads:
1. Any salads.
2. Onion Springs
3. Celery leaves

Method
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1. Slice salads ingredients and keep it a side.
2. Slice onions, tomatoes & chillies and keep in a bowl.
3. Pour in fish sauce, soy sauce, sesame oil, apple cider vinegar, lemon juice and sugar. Let it soaked while preparing the fish
4. Pour turmerics and salts onto fish and mix well. Deep fry till one side turned golden and flip. Once crunchy, serve on the fish sized oval plate
5. Spread the sliced salad ingredients on top of the fish.
6. Pour the sauce prepared on top of fish and salahs.

Now it's ready to be consumed. Happy Trying!

Traditional Tom Yum Kung

Ingredients:

• 6 cups good-quality chicken stock
• 2-3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2 tsp. lime zest
• 2 stalks minced lemongrass, OR 3 Tbsp. frozen/bottled prepared lemongrass (or substitute 3 slices lemon)
• 3-4 cloves garlic, minced
• 1 tsp. grated galangal OR ginger
• 1 fresh red chili, minced, OR 1-2 tsp. Thai chili sauce, OR 1/2 to 3/4 tsp. dried crushed chili OR cayenne pepper
• generous handful of fresh shiitake mushrooms, sliced
• juice of 1 lime
• 2 Tbsp. fish sauce (if you dislike the smell of fish sauce, see below for substitution*)
• 1 Tbsp. soy sauce
• 12 medium to large shrimp, shells removed
• handful of fresh basil
• optional: other vegetables of your choice: 1 handful of broccoli, cherry tomatoes, or baby bok choy
• optional: 1/2 cup coconut milk OR Carnation evaporated milk (the latter is often used in Thailand for traditional tom yum kung)
• 1 tsp. sugar
• 1/4 cup fresh coriander/cilantro

Method:

1. Place stock in a large pot over high heat. Add the minced lemongrass (and leftover lemongrass stalks, if using fresh lemongrass), plus lime leaves. Bring to a boil.
2. When soup reaches a bubbling boil, reduce heat to medium, or until you get a nice simmer. Add the garlic, galangal/ginger, chili, mushrooms, lime juice, fish sauce and soy sauce. Stir well and simmer 3 minutes.
3. Add the shrimp plus other vegetables, if using. Simmer until shrimp are pink and plump (about 3 minutes).
4. Reduce heat to medium-low and add the coconut milk or Carnation milk (if using). Now taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 Tbsp. more fish sauce OR soy sauce. If too sour, add more sugar. If too spicy (Tom Yum is meant to be spicy!), add a little coconut or Carnation milk. If too salty, add another squeeze of lime juice.
5. For those who like addtional spice/flavor, add a dollop of Thai Nam Prik Pao chili sauce, either store-bought or the homemade Thai Nam Prik Pao Chili Sauce Recipe . It can also be served on the side in small dishes, so each person can add as much as they prefer.
6. Ladle soup into bowls and top with a generous sprinkling of fresh coriander

 
For a thicker, slightly richer version of this soup, see my popular Tom Khaa (Tom Yum Soup with Coconut Milk).
 
*Instead of Fish Sauce: For those who dislike the smell of fish sauce: substitute 1/2 tsp. dark soy sauce + 1 Tbsp. regular soy sauce.

Thai Style Steamed Fish

Ingredients

1. A fish preferably Barramundi or Snapper (Siakap or Jenahak/Ikan Merah)
2. galangal (lengkuas)
3. lemongrass (serai)
4. ginger (halia)
5. green indian onion 
6. garlic
7. A cup of water (250 ml)
8. tamarind (asam jawa) or bottled preserved asam boi
9. sugar and salt for taste
10. carrot
11. tomato
12. celery & spring onion.

Remove scales, weed and clean the fish. Remove the stomach and half slice the flesh to make it easier for the cooking scents to permeate the fish.

Finely slice galangal, ginger, lemongrass and garlic. Crush tamarind or preserved asam boi in water until thick. Add a little sugar and salt to taste. Make sure it is sour so it does not get diluted with the water seeped out of the fish.

Place fish on a plate dishes. Pour the water that had been dissolved with tamarind or asam boi on the plate together with the sliced galangal, lemongrass, ginger and garlic. Also add chopped tomatoes and carrots on the plate dishes along with the soup earlier.

Steam fish for 15-20 minutes (depending on the size of the fish). When the fish is cooked, sprinkle with sliced spring onions and celery to serve.