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  • Mouth-watering Thai-style Seabass

    1 vote
    Mouth-watering Thai-style Seabass
    Prep: 7 min Cook: 10 min Servings: 3
    by Blackswan
    82 recipes
    >
    The 1st time I tried this spicy, sweet & sour fish was at a Zhi-char (煮炒) stall near my home. Zhi-char stall is a modest stall that’s found in coffeeshops where Chinese home-style dishes are cooked to your order. After that, I knew I had to try making this at home. And I did it, with just one attempt! Hooray! Hubby was full of praise; what more do I need… Since it was my 1st attempt, I bought some cheap chilli paste to experiment with in case I don’t succeed :) Thai Heritage Sweet Chilli Sauce (S$1+), Holly Farms Sambal Tom Yam (S$3+). If you can’t find these brands, you can use any brand of sauces that is a little spicy & sweet + tom yam paste. Now, I’m gonna show you how you can cook this too, in under S$10 & you don’t need to be a pro to do this.

    Ingredients

    • 1 Sea bass or any other fish
    • 2 tbsp Tom Yam paste
    • 4 tbsp Sweet chilli sauce
    • 250g Lady’s fingers/Okras
    • 1 slice of Pineapple
    • 2 Tomatoes
    • 2 Lime
    • 2 Lime leaves
    • 1 tsp Cooking oil
    • 4 small bowls of Water

    Directions

    1. Remove scales & inards from fish if it's not done for you. Rinse & set aside.
    2. Slice off the top & end of Okras. Cut Okras into halves & Tomatoes into wedges. Slice Pineapple into cubes.
    3. Squeeze lime into chilli paste (tom yum + sweet sauce). Throw in the lime skin as well & mix well.
    4. Heat oil. Add chilli mix, vegetables & stir-fry. Add water, cover & simmer for about 1 min.
    5. Add pineapples & water. Simmer for another minute. Put in fish & let it simmer for about 5-7 mins. Do not overcook or fish will not be tender.
    6. Insert toothpick into fish. Fish is cooked if toothpick pierces through easily. Dish out your fish & place the serving plate on a warmer to retain its temperature. Drizzle the sauce over a plate of fragrant rice & enjoy. You'll never get enough of this Thai-style Seabass!

    Comments

    • danny6114
      danny6114
      Does the coconut oil taste of coconut? If not, can you suggest a substitute, if so, how strongly does it taste? Can I use coconut creme or extract to flavor the dish? I live in the boonies and it's difficult to acquire international ingredients.
      5 replies
      • Blackswan
        Blackswan
        Thank u for trying this dish, Danny! There's no coconut used in this recipe. You can use any cooking oil & even Olive oil if you like. This is not a curry dish, so you don't need coconut at all. You can visit my blog for photo instructions :) Happy cooking!
        • danny6114
          danny6114
          Thank you for clearing up my confusion. I saw coconut oil and thought there might be a flavor component to it. One other thing is there a substitute for Tom Yam paste or can I make it myself? I looked it up online and the shipping costs were nuts!
          • Blackswan
            Blackswan
            You must've misread cooking oil for coconut oil. I'm quite sure you can buy Tom yum from Chinatown. Else, add any chlli paste & lemon grass & put 4 lime leaves instead of just 2. If you can find, add Galangal (blue ginger), fish sauce to it.
            • danny6114
              danny6114
              Well don't I feel foolish! I guess I saw the Thai title and my eyes automatically read coconut oil when scanning the ingredients. Oops!
              • Blackswan
                Blackswan
                Hahaha! Well, it happens all the time :) Have fun cooking!

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