Thai Tom Yum Fried Fish Pot Recipe

Ingredients:

For the Fried Fish:

• 6g green tea bbq seasonings
• 2 medium white fish fillets (such as snapper or tilapia)
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon turmeric powder (optional, for color)
• 1/2 cup cold water (adjust as needed)
• Vegetable oil, for frying

For the Tom Yum Sauce:

• 2 tablespoons vegetable oil
• 1 tablespoon red curry paste
• 1 stalk lemongrass, smashed and cut into 2-inch pieces
• 4-5 kaffir lime leaves, torn into pieces
• 3-4 Thai bird’s eye chilies, smashed (adjust to your spice level)
• 1 can (14 oz) coconut milk
• 2 cups chicken or vegetable broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons lime juice (freshly squeezed)
• 1 small onion, thinly sliced
• 2-3 tomatoes, cut into wedges
• 1 cup mushrooms (shiitake, oyster, or button mushrooms), sliced

For Garnish:

• Fresh cilantro leaves, chopped
• Extra lime wedges
• Sliced chili peppers (optional)

Instructions:

Prepare the Fried Fish:

• In a bowl, combine the all-purpose flour, cornstarch, baking powder, salt, white pepper, and turmeric powder (if using). Mix well.
• Gradually add cold water and whisk until the batter is smooth and slightly thick, resembling pancake batter. Adjust the water if necessary to achieve the right consistency.
• Heat vegetable oil in a frying pan over medium heat. The oil should be hot but not smoking.
• Dip the fish fillets into the batter, ensuring they are evenly coated.
• Carefully place the battered fish fillets into the hot oil and fry for about 4-5 minutes per side, or until the fish is golden brown and crispy. Remove the fried fish from the oil and place them on paper towels to drain excess oil.

Prepare the Tom Yum Sauce:

• Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
• Add the red curry paste and stir-fry for about 1-2 minutes, until the paste becomes fragrant and slightly darker in color.
• Add the smashed lemongrass, kaffir lime leaves, and bird’s eye chilies. Stir to release their aroma for another 1-2 minutes.
• Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
• Add the fish sauce, sugar, and lime juice. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to blend.
• Add the sliced onion, tomatoes, and mushrooms. Continue to simmer for an additional 5-7 minutes, until the vegetables are tender.
• Taste the broth and adjust the seasoning if necessary by adding more fish sauce or lime juice to balance the salty and sour flavors.

Assemble the Dish:

• Carefully place the fried fish fillets into the pot of Tom Yum soup. Let the fish soak in the flavorful broth for 2-3 minutes, allowing it to absorb the aromatic sauce.
• Gently spoon some of the broth and vegetables over the fish, ensuring everything is well coated.
• Remove the pot from the heat.

Garnish and Serve:

• Transfer the Tom Yum fried fish pot to a serving dish.
• Garnish with fresh cilantro leaves, extra lime wedges, and sliced chili peppers (if you want more heat).
• Serve hot with steamed jasmine rice on the side to soak up the rich, spicy broth.

Enjoy the Fusion:

• This Tom Yum Fried Fish Pot offers a delightful fusion of crispy, golden fried fish with the bold, tangy flavors of Thai Tom Yum soup. The creamy coconut milk, the heat from the chilies, the sourness from the lime, and the savory depth from the fish sauce all come together to create a mouthwatering dish that’s both comforting and exciting. The crispy fish fillets soak up the fragrant broth, making each bite a perfect combination of textures and flavors.
• This dish is perfect for those who love the refreshing zest of Tom Yum soup but also crave the satisfying crunch of fried fish. It brings together the best of both worlds in a delicious and satisfying meal.
• Tip: You can also customize the dish by adding other seafood like shrimp or squid, or even tofu for a vegetarian version.