I feel like cooking this, but no thanks to water rationing I have to put this on hold. But here is the recipe!
Cooking oil, 6 Tbsp
Aubergines (eggplants/brinjal) 2, quartered
Ladies fingers (okra) 4, stemmed
Tom Yam paste, 2 Tbsp
Water 125ml (4 fl oz/ 1/2 cup)
Coconut milk 125 ml (4 fl oz/ 1/2 cup) extracted from 1/2 grated coconut and 125 ml (4 fl oz/ 1/2 cup) water
Tomato 1, halved
Bird;s eye chilies (cili padi) 5, seeded
Torch ginger bud 1, halved lengthways
Red Snapper 1, about 500g (1 lb 1 1/2 oz)
Lime 1, juice extracted
Kaffir Lime Juice leaves 2, finely slices
How to cook?
Heat 4 Tbsp oil in a wok and stir-fry the aubergines and ladies fingers. Drain and set aside.
In a clean wok, heat the remaining oil and saute tom yam paste until fragrant. Pour in water and coconut milk and bring to simmer.
Add fried eggplants and ladies fingers, tomato, chilies and torch ginger bud. Simmer for 5 minutes.
Add the fish and simmer for 10 minutes before adding the lime juice and kaffir lime leaves. Serve immediately.
Happy trying peeps! 😀
P/S: This is another recipe from The Best of Chef Wan – Taste of Malaysia. Originally Chef Wan recommended Sultan Fish (Ikan Jelawat). but since I don’t eat Sultan Fish I opt for Red Snapper instead.
Check out other recipes here: