Fried Grouper in Tom Yam Sambal
The magic is in the balance: heat from the chilies, aroma from the kaffir lime leaves, and a bright burst of acidity from fresh lime juice that wakes everything up. Spicy, tangy, and irresistibly fragrant, every bite carries a perfect contrast of textures and flavours. A simple dish with bold personality - proof that sometimes, the freshest ingredients and a hot wok are all you need to create something unforgettable.
Ingredients
1 grouper of any choice of fish, cut into pieces
1 tbs fresh lime juice
2 tbs tom yam paste
3 tbs chili paste
2 stalks lemon grass, smashed
For the spice blend
2 big onions
5 bird’s eye chilis
2 red chilis
1 tomato
2 kaffir lime leaves
Salt, sugar to tatste
Method
1. Season fish with salt, some turmeric powder and corn flour. Deep fry until crispy. Set aside.
2. Blend the spice ingredients including the tomato and kaffir lime leaves.
3. In a skillet, fry blended spices in some oil and add in lemon grass. Fry for about 5 minutes on medium heat.
4. Stir in chili paste and continue frying for another 3 minutes.
5. Add tom yam paste, salt, sugar and about a cup of water.
6. Bring to a boil, simmer for a minute and stir in lime juice.
7. Pour sambal over fried Grouper and serve with steamed white rice.
