Tom Yum Fish

I like to make my own Tom Yum soup sometimes as we can get Tom Yum Paste virtually in every oriental stores these days. Tom Yum Gong is for tom yam soup with shrimps only. But there are a lot of variety these days, you can have seafood tom yum where fish, shrimps and cutterfish would be added. Or you can have fish tom yum, even crabs tom yum would be delicious.

The above is my fish tom yum (short-cut version). It's my way of cutting down on shrimps (or more precisely cholesterol intake).





Ingredients:

-Water to your liking, need to at least cover all the ingredients though.

(A)
- 2-4 Tbp. Tom Yum paste (stored bought), or to taste
-Lime juice, to taste (for sourness)
-5-6 Chilli padi (for spicyness)
-1 tsp. chicken stock granules

(B)
-1/2 onion, sliced
-6-8 babycorns, cut into half (from canned)
-6-8 fresh mushroom, cut into half ( or canned straw mushroom)

-Fish sauce, to taste
-Fish fillets, cut into cubed ( I used tilapia fillet)


Method:

1. Boiled water in a saucepan. When boiled, add (A). Stirred around until the paste dissolved. Then add (B).

2. Turned the heat down to low and let it simmered for 20 minutes, with lid on.

3. After 20 mins, seasoned to taste with fish sauce. 10 minutes before serving, add in the fish fillets. Stirred to coat the fish in the soup. Covered the lid and let it simmered for 10 minutes. Served hot.