Main Ingredients:
Fish Fillet: 2 pieces.
Additional Ingredients:
Cherry Tomatoes: 4-5; Enoki Mushrooms: 2; Tom Yum Sauce: 2 tablespoons; Coconut Milk: 30ml; Kaffir Lime Leaf: 1 piece; Galangal: 1 piece; Lime: half; Lemongrass: 1 stalk; Chicken Stock: as needed.
Seasonings:
Fish Sauce: 1 tablespoon; Sugar: a little.
Taste: Sour and Spicy; Cooking Method: Stir-fry; Time: 20 minutes; Difficulty: Moderate.
Detailed Steps for Cooking Sour and Spicy Appetizer – Tom Yum Fish Fillet
Clean the fish fillet and remove the scales.
Cut the cherry tomatoes in half, slice the chili peppers, galangal, and lime diagonally; slice the enoki mushrooms.
Heat a little oil in a pan, stir-fry the lemongrass, galangal, and chili peppers until fragrant, then add the Tom Yum sauce and stir-fry until the oil turns red.
Add chicken stock, cherry tomatoes, enoki mushrooms, and crushed kaffir lime leaf. Simmer over medium-low heat for 10 minutes.
Add fish sauce and sugar to taste, then pour in the coconut milk and simmer for 2 minutes.
Heat a little oil in another pan, pan-fry the fish fillet until golden on both sides.
Place the fish fillet in the soup and simmer for 2 minutes, then squeeze in the lime juice and turn off the heat.
Serve in a small pot and enjoy with an alcohol stove.
