Spicy aro­matic sauce

Use the pop­u­lar tom yam paste to add some umph to your dishes. It’s ver­sa­tile enough to ad­just: if you like it mild, use less, and if you pre­fer to hear a ring­ing in your ears when you eat, put in an ad­di­tional ta­ble­spoon!

The Star Malaysia - Star2 - - TASTE -

300g fish slices, prefer­ably garoupa 50g belly pork, thinly sliced 100g cab­bage 1 tomato, sliced 1 tbsp finely chopped lemon grass

Steam­ing sauce

1 ½ tbsp tom yam sauce 1 tbsp fish sauce 1 tbsp lime juice 1/ 2 tsp chicken stock pow­der 1/ 4 tsp pep­per 1/ 2 tsp sugar or to taste 4- 5 tbsp wa­ter

Gar­nish­ing

2 kaf­fir lime leaves, finely sliced 1 tbsp chopped spring onion

Blanch cab­bage in boil­ing wa­ter briefly. Dish out, squeeze out ex­cess wa­ter and cut into squares.

Com­bine steam­ing sauce with fish and belly pork. Ar­range cab­bage leaves on the base of a steam­ing plate. Lay fish on the cab­bage, then ar­range the rest of the in­gre­di­ents around the fish.

Steam over high heat for 10- 12 min­utes, or un­til cooked. Re­move and sprin­kle over with gar­nish­ing.

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