Mouth-Watering Thai-Style Seabass
The 1st time I tried this spicy, sweet & sour fish was at a Zhi-char (煮炒) stall near my home. Zhi-char stall is a modest stall that’s found in coffeeshops where Chinese home-style dishes are cooked to your order. After that, I knew I had to try making this at home. And I did it, with just one attempt! Hooray! Hubby was full of praise; what more do I need… Now, I’m gonna show you how you can cook this too, in under S$10 & you don’t need to be a pro to do this.
Total Steps
8
Ingredients
10
Tools Needed
11
Ingredients
- 1 whole Sea bass or any other fish(optional)
- 2 tablespoons Tom Yam paste
- 4 tablespoons Sweet chilli sauce
- 250 grams Lady’s fingers/Okras
- 1 slice Pineapple
- 2 Tomatoes
- 2 Lime
- 2 Lime leaves
- 1 teaspoon Cooking oil
- 4 small bowls Water
Instructions
Step 1
Remove scales and inards from fish if not already done. Rinse thoroughly and set aside.
Step 2
Slice off the top and end of Okras. Cut Okras into halves, Tomatoes into wedges, and Pineapple into cubes.
Step 3
Squeeze lime into the chilli paste (Tom Yam and sweet sauce). Add the squeezed lime skins and mix well.
Step 4
Heat cooking oil in a wok or large pan. Add the prepared chilli mix (lime, Tom Yam, sweet sauce) and the cut vegetables (Okras and Tomatoes). Stir-fry for a moment.
Step 5
Add some water, cover the pan, and simmer.
Step 6
Add the pineapple and more water. Simmer for another minute.
Step 7
Gently place the fish into the pan and let it simmer. Do not overcook, or the fish will not be tender.
Step 8
To check for doneness, insert a toothpick into the fish; it's cooked if the toothpick pierces through easily. Carefully dish out the fish onto a serving plate. For best results, place the serving plate on a warmer to retain temperature. Drizzle the sauce generously over the fish and serve with fragrant rice.