March 31, 2014

Batang Fish in Tom Yum Sauce


1 Batang fish
2 tbsp Tom Yum paste
2 tbsp coconut cream or evaporated milk
1.5 cup of water
1 tsp fish sauce
6 lime leaves
2 tomatoes, quarters
1 stalk chinese parsley, cut into inches

  1. In a wok, add tom yum paste, fish sauce, lime leaves and water.
  2. Using small fire, simmer for a minute.
  3. Add fish and tomatoes.
  4. Switch to medium fire, cook for 5 minutes on both side until fish is cooked.
  5. Switch to small fire
  6. Dish out the fish and tomatoes and lay them over the chinese parsley in a shallow dish.
  7. Add coconut cream or evaporated milk to the sauce in wok.
  8. Bring to a simmer.
  9. Pour sauce over fish.
  10. Garnish with more chinese parsley.


  • I am using Hollyfarm tom yum paste.
  • Simmer the sauce at the start and ending, else you ended up with little sauce. Add more water when necessary.