FISHA WITH TOM YAM SAUCE

INGREDIENTS:

a/ 2 stalks Wild Ginger Flower Buds or Torch Ginger (Bunga Kantan)

b/ 5 stalks lemongrass

c/ 200 grinstant tom yam paste

d/ 30 gr galangal

e/ 4 salam leaves

f/ 4 kaffir lime leaves

g/ 10 gr bird’s eye chili

h/ 1/2 tomato

i/ 1 cup loosely packed vietnamese mint / coriander

j/ 1/2 tablespoon sugar

k/ 2 cups water

l/ 500 gr (3 pcs) round scad / other type of fish

1 cup cooking oil for deep frying fish + 2 tablespoons cooking oil for stir frying spices
Instructions:

* Cut wild ginger flower buds into two halves, length wise. Remove the first couple of sheets of the lemongrass, cut off the top part - only use the first 5 inch of the stalks. Wash galangal (to be used whole)
* Wash the fish and cut off the heads. Pat dry
* Heat 1 cup cooking oil in pan. Deep fry fish till dry, about 3 - 4 minutes. Remove and pat dry of any excess oil
* Heat 2 tablespoons cooking oil in a wok / pan. Add lemongrass, kaffir lime leaves, salam leaves, galangal and chili. Stir fry for 2 minutes
* Add tom yam paste and wild ginger flower buds. Cook for another 2 minutes
* Stir in water, vietnamese mint and sugar. Mix well