| NAME OF THE DISH: | Fish tomyum | ||
| PORTION SIZE: | 250 ml | ||
| COLOR: | Red | ||
| SL NO. | INGREDIENTS | QUANTITY | |
| 1 | Fish stock | 0.15 | |
| 2 | fresh button mushroom | 0.05 | |
| 3 | onions | 0.025 | |
| 4 | soya sauce | 0.005 | |
| 5 | carrot | 0.02 | |
| 5 | celery | 0.015 | |
| 6 | chinese cabbage | 0.01 | |
| 7 | pakchoi | 0.02 | |
| 8 | lemon | 2 | |
| 9 | red chilli fresh | 0.005 | |
| 10 | galangal | 0.015 | |
| 11 | kafir lime leaves | 0.005 | |
| 13 | Tomyum paste | 0.005 | |
| 14 | refined oil | 0.025 | |
| 15 | Fish sauce | 0.005 | |
| 16 | Lemon grass | 0.025 | |
Method
Heat cooking oil in a pan/wok over medium-high heat. Fry the ginger and garlic until fragrant, about a minute.Add in the onions and cook until softened. Stir in the Tom Yum Paste and cook until the colours start to deepen, .Tip in the fish sauce and then stir in water. Add the boneless fish dices into the pan, Turn to low heat, cover and simmer .Stir in the cornflour mixture and let the sauce thicken up. Sprinkle in spring onions
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