I have cooked this dish a few times but couldn't decide if I should share it here. The basic reason is the brand of Tom Yam cube used. I have tried with different brands but find the 'M' brand a better choice.
This is a dry tom yam flavoured fish dish. I recommend to use fish fillet or stingray for this dish. It is easy to prepare using Maggi Tom Yam cubes. As mentioned above, I have tried using other brands but I still prefer using this brand. For a more spicy version, feel free to add some small chillies as the Tom Yam cubes are not spicy but the taste is just nice.
You can increase the seasoning [1-2 cubes] if you like this dish a little soupy.
1 piece [300 gm] stingray – cut bite size pieces
1 stalk lemongrass – sliced
1 tomato – sliced
1 big onion – peeled and sliced
5-6 kaffir lime leaves
½ tbsp oil
1 tomyam cube – dissolve in 1 tbsp water
50 ml water [more if you increase the seasoning cube]
- Heat oil, sauté lemongrass until aromatic. Pour in the tomyam cube mixture. Bring to boil, then add in the fish pieces.
- Stir fry to cook, add in chillies, onions, tomatoes, and water.
- Cover to cook for 2-3 minutes or until fish pieces are cooked. Remove cover and continue to cook until sauce is reduced.
- Lastly add in kaffir lime leaves. Toss well and dish up to serve.