Tom Yum with Creamy Dolly Fish

Name: Tom Yum with Creamy Dolly Fish
Total time: 1800 s
Yield: Serves 1 serving
Ingredients: 1 piece frozen dolly fish fillet; 1 teaspoon Thai chili paste (nam prik pao); 6 fresh chilies, sliced lengthwise; 3 slices galangal; 2 stalks lemongrass; 4 kaffir lime leaves; 3 shallots; 3 culantro leaves (or substitute with cilantro if unavailable); 4 tablespoons coconut milk or whole milk (about 60 ml); 1 tablespoon lime juice; 1 1/2 tablespoons fish sauce; 1/2 teaspoon palm sugar; 1 cube tom yum soup bouillon; 2 cups water (about 600 ml)

im.mm @Recipesbymm

Thailand

Don't add too much coconut milk or it will turn into Tom Kha soup!

im.mm @Recipesbymm

Thailand

Don't add too much coconut milk or it will turn into Tom Kha soup!

Saved

Ingredients

30 minutes

Serves 1 serving

1 piecefrozen dolly fish fillet
1 teaspoonThai chili paste (nam prik pao)
6fresh chilies, sliced lengthwise
3 slicesgalangal
2 stalkslemongrass
4kaffir lime leaves
3shallots
3culantro leaves (or substitute with cilantro if unavailable)
4 tablespoonscoconut milk or whole milk (about 60 ml)
1 tablespoonlime juice
1 1/2 tablespoonsfish sauce
1/2 teaspoonpalm sugar
1 cubetom yum soup bouillon
2 cupswater (about 600 ml)

Saved

Steps

30 minutes

1

Cut the fish fillet into pieces and blanch in hot water 1-2 times to reduce any fishy smell.
2

In a new pot, bring water to a boil over high heat. Add the tom yum bouillon cube, Thai chili paste, galangal, lemongrass, kaffir lime leaves, fresh chilies, and shallots. Boil until fragrant.
3

Season with fish sauce, lime juice, palm sugar, and coconut milk.
4

Add the fish pieces and simmer until just cooked. Turn off the heat, sprinkle with culantro (or cilantro), and serve.