A while ago I made a tom yum goong or a Thai hot and sour soup with prawns that I really enjoyed. I made the tom yum soup from scratch but you can buy the hot and soup flavouring as a pre-made paste for quick tom yum soups. Once the tom yum is in a paste form it opens the doors for many other applications including this tom yum grilled tilapia that that I found on About:com: Thai Food. I liked the sound of using the tom yum flavours in something other than a soup and I was in the mood for some Thai! The original recipe called for grilling the fish but I have been enjoying baking fish lately so I decided to cook it that way instead. The recipe is pretty easy; you simply process all of the tom yum paste ingredients in a food processor, marinate the fish and bake. The recipe suggested saving part of the tom yum paste and simmering it in some coconut milk to serve as a dip for the fish but I thought that it would just be easier to pour it over the fish when it was done baking. The tom yum baked tilapia turned out really well! The fish was nice and moist and tender and covered in the amazing tom yum flavours. I really like the combo of hot and sour in this tom yum paste and I am especially fond of all of the fresh herbs which really brightened up the meal. (You can easily control the amount of heat in this dish by using milder or less chilies or more chilies if you like it hotter.) The coconut to yum sauce completed the meal perfectly. Continuing with the coconut theme I served the tom yum tilapia with some coconut jasmine rice topped with some toasted coconut flakes.
Tom Yum Baked Fish
(makes 2 servings)Printable Recipe
Ingredients:
2 stalks lemongrass (peeled and chopped, or lemon zest or myrtle leaves)
3 cloves garlic
1 thumb sized piece galangal (or ginger, peeled and chopped)
1+ birds eye chili (or other hot chili or 1 teaspoon chili sauce, etc.)
1/4 cup cilantro (chopped)
1 lime (juice and zest)
2 green onions (sliced)
1/2 teaspoon shrimp paste
2 tablespoons fish sauce
2 tablespoons oil
2 tablespoons palm sugar (grated or sugar)
2 white fish fillets
1/4 cup coconut milk
2 stalks lemongrass (peeled and chopped, or lemon zest or myrtle leaves)
3 cloves garlic
1 thumb sized piece galangal (or ginger, peeled and chopped)
1+ birds eye chili (or other hot chili or 1 teaspoon chili sauce, etc.)
1/4 cup cilantro (chopped)
1 lime (juice and zest)
2 green onions (sliced)
1/2 teaspoon shrimp paste
2 tablespoons fish sauce
2 tablespoons oil
2 tablespoons palm sugar (grated or sugar)
2 white fish fillets
1/4 cup coconut milk
Directions:
1. Place the lemon grass, garlic, galangal, chili, cilantro, lime juice and zest, green onions, shrimp paste, fish sauce, oil and palm sugar in a foor processor and process.
2. Marinate the fish in 3/4 of the paste for at least 10 minutes.
3. Place the fish into a covered baking dish and bake in a preheated 350F oven until cooked, about 10-12 minutes.
4. Heat the coconut milk and the remaining paste in a small sauce pan and simmer for 1 minute.
5. Serve the fish with the sauce on the side along with some rice.
1. Place the lemon grass, garlic, galangal, chili, cilantro, lime juice and zest, green onions, shrimp paste, fish sauce, oil and palm sugar in a foor processor and process.
2. Marinate the fish in 3/4 of the paste for at least 10 minutes.
3. Place the fish into a covered baking dish and bake in a preheated 350F oven until cooked, about 10-12 minutes.
4. Heat the coconut milk and the remaining paste in a small sauce pan and simmer for 1 minute.
5. Serve the fish with the sauce on the side along with some rice.
Similar Recipes:
Tom Yum Gai (Thai Hot and Sour Chicken Soup)
Shrimp Tom Yum Goong Soup
Tom Yum Grilled Shrimp
Tilapia Baked in Tamarind Sauce
Tilapia Baked in Salsa Verde
Tilapia Piccata
Tilapia Baked in Thai Green Curry
Trout Amandine
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