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Friday, November 11, 2016


 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]
  1. Heat oil, sauté lemongrass until aromatic. Pour in the tomyam cube mixture.  Bring to boil, then add in the fish pieces.
  2. Stir fry to cook, add in chillies, onions, tomatoes, and water.
  3. Cover to cook for 2-3 minutes or until fish pieces are cooked.  Remove cover and continue to cook until sauce is reduced.
  4. Lastly add in kaffir lime leaves.  Toss well and dish up to serve.

1 comment:

Phong Hong said...

Kimmy, this is very appetizing. Sourish and spicy, will sure add more rice to enjoy!

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