Hot and Sour Fish Stew with Pickled Salad

Name: Hot and Sour Fish Stew with Pickled Salad
Yield: 10
Ingredients: 5.0l Water; 50.0g Laksa Leaf; 250.0g Dried Chilli Paste; 250.0g Knorr Professional Tom Yam Paste 1.5kg; 5.0pc Asam Gelugor (Asam Keping); 50.0g Belachan Powder; 1.3kg Tenggiri Fish; 13.0g Turmeric Powder; 13.0g Chilli Powder; 13.0g Salt; 100.0g Okra; 200.0g Brinjal; 1.0kg Rice, cooked; 125.0g Cucumber; 25.0g Onions; 50.0g Pineapple; 25.0g Cherry Tomatoes; 2.0pc Lemon Juice; 13.0g Sugar; 50.0g White Vinegar

Hot and Sour Fish Stew with Pickled Salad – - Recipe

Your diners will love the flavours of Thailand with this Hot and Sour Fish Stew recipe. Perfect as a starter or a light meal, this stew is sure to bring your diners’ taste buds to life, with an explosion of spices and textures in every spoonful.

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Fish Stew Preparation

Water 5.0 l
Laksa Leaf 50.0 g
Dried Chilli Paste 250.0 g
Knorr Professional Tom Yam Paste 1.5kg 250.0 g
Knorr Professional Tom Yam Paste 1.5kg
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FoodXervices

Lim Siang Huat

Teo Soon Seng

Free sample
Asam Gelugor (Asam Keping) 5.0 pc
Belachan Powder 50.0 g
Tenggiri Fish 1.3 kg
Turmeric Powder 13.0 g
Chilli Powder 13.0 g
Salt 13.0 g
Okra 100.0 g
Brinjal 200.0 g
Rice, cooked 1.0 kg

Salad Pickle Preparation

Cucumber 125.0 g
Onions 25.0 g
Pineapple 50.0 g
Cherry Tomatoes 25.0 g
Lemon Juice 2.0 pc
Sugar 13.0 g
White Vinegar 50.0 g

Asian

Fish/Seafood

Vegetables

Main course

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Preparation

Fish Stew Preparation
- In a pot, boil water and add laksa leaves, dried chilli paste, tom yam paste, asam gelugor, and belachan powder. Bring to a boil.
- Marinate fish with turmeric, chilli powder, and salt. Then, pan-fry the fish till slightly golden brown. Set aside.
- Deep-fry okras and brinjals till cooked. Set aside.
- Add the fish to the pot of stock, and cook for another 5 minutes. Off the heat.
Salad Pickle Preparation
- To prepare the salad pickle, add cucumber, onion, pineapple, and cherry tomato into a mixing bowl. Add in lemon juice, sugar, and vinegar. Toss till well-incorporated.
To Serve
- Portion the rice with asam fish and salad pickle on the side. Garnish with fried okra and brinjal.