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Crispy Fish

  • Seabass 1000 g
  • Corn Flour 100 g
  • Salt 10 g
  • Pepper 5 g

Tom Yam Sauce

Before Serving

  • Cucumber, shredded 300 g
  • Coriander Leaves 50 g
  1. Crispy Fish

    • Do a butterfly-cut on fish, marinate with salt and pepper.
    • Coated with corn flour.
    • Set aside.
  2. Tom Yam Sauce

    • Heat up oil in sauce pan.
    • Sweat onion and Tom Yam Paste till fragrant.
    • Add in fermented shrimp paste, Rock Sugar Honey Sauce and Lime Powder.
    • Bring sauce to a simmer.
    • Fold in pickled garlic, ginger flower and coriander stem.
    • Set aside for later use.
  3. Before Serving

    • Heat up oil in wok, deep fry fish till crispy.
    • Drain well and transfer crispy fish to plate.
    • Drizzle tom yam sauce over fish.
    • Garnish with shredded cucumber and coriander.
    • Ready to serve.
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