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Kandungan anda sedang diadaptasikan kepada jenis perniagaan anda

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Crispy Fish

  • Ikan Kakap 1 kg
  • Tepung Jagung 100 g
  • Garam 10 g
  • Pepper 5 g

Tom Yam Sauce

  • Coriander Stem, chopped 10 g
  • Bawang, dipotong 25 g
  • Cinchalok 50 g
  • Pickled Garlic, minced 25 g
  • Ginger Flower, chopped 10 g
  • Minyak Masak 20 ml

Before Serving

  • Cucumber, shredded 300 g
  • Daun Ketumbar 50 g
  • Minyak Masak
  1. Crispy Fish

    • Do a butterfly-cut on fish, marinate with salt and pepper.
    • Coat 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.