This dish is a classic and comforting Chinese family dish.Type of fish- sea bass- red snapper- branzino (I used this type of fish for this recipe)Equipment- steamer OR- can use a large pot with a metal rack

I received lots of sea bass.When cooking, make sure not to break the fish apart.Mix the seasoning in Step 4 without turning on the heat. It will cook in the residual heat. For 2 servings. Recipe by Fushicche

I was fortunate to catch a black sea bass over the weekend. I gutted, cleaned and scaled it. I really wanted to enjoy this beautiful fish simply. There are many variations on this dish, it this is the way I went about it.

Credits for this recipe: https://hot-thai-kitchen.com/tom-yum-goong/#recipeI've made some adjustments based on my personal preference.

When it comes to pasta, it has to be dried, for my preference. When it comes to noodles, it has to be freshly handmade. That's weirdly me. Lol! Fresh pasta just doesn't have that chewy springy texture as compared to dried pasta. Most restaurants will agree with me on that. I was supposed to serve this pasta with some fresh scallops and good quality anchovies, but those cost quite a lot of money here. I opted for dried ones instead. If you have the luxury of having those fresh at affordable prices, why not? You are in fact the master of your pasta.I agree that pasta is probably the easiest dish to make, but it is also the hardest to get it right. Timing is very crucial. Cos you have to cook the pasta just before al dente and transfer it into a skillet to cook again to allow the sauce can mingle well together. The most important thing is not to add olive oil into the pasta water. It will prevent the sauce from coating with the pasta. And do not discard the pasta water away. That is seasoned starchy water which is the key element to homogenize the sauce and pasta into 1. Anyway, I hope you will give this recipe a try.

Tom Yum Koong ..a very tasty soup :)

My first experience with Chilean sea bass was 4 years ago and I fell in love.My love affair with Asian food inspired me to create this dish and it has been a favorite since.The mango mixes well with the chopped ginger giving the dish a sweet bite.

Tom Yum Style Noodles ..something hot and spicy ,ready in ten minutes ,delicious :)

“We are bound by the water that flows through all of us.That ‘water’ that runs through all of our strange, wonderful, colorful and delightfully different Asian societies is the same.It is our Asian Fried Rice."Use this Tom Yum paste as the base to make a delicious Thai-style Fried Rice or Tom Yum Goong.

I wanted to serve poêlé made with Alfonsino, so I used sea bass to practice. I think the sea bass version is more delicious.This is simple, but the timing for adding salt, wine, lemon, and balsamic vinegar differs, making an elegant dish with layered flavor. The tips are to use fresh cuts of fish and eating it while it's hot. Try using a sweet wine. Recipe by HaradaKiTN

"You put fried rice in Thailand, it becomes Khao Pad Tom Yum (ข้าวผัดต้มยำ).You put fried rice in my rough dialect-speaking hawker centre and it corrupts and transforms into ‘Fly Lice’."This is a healthier version of Tom Yum Fried Rice that uses ingredients from Nam Prik Pao and Tom Yum Paste recipes.From the heart-healthy vitamin K2 present in grass-fed beef to the antioxidant ergothioneine in mushrooms, eat away!

Fresh water bass is such a delicacy. Any heavy sauce or complicated cooking will easily overwhelming its tender and sweet flesh. Fillet is not recommended as well for this type of fish unless you have to do so, because steaming with its bones will preserve its original unity without sacrificing its subtle yet rich flavor.