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HomeMouth-Watering Thai-Style Seabass

Mouth-Watering Thai-Style Seabass

The 1st time I tried this spicy, sweet & sour fish was at a Zhi-char (煮炒) stall near my home. Zhi-char stall is a modest stall that’s found in coffeeshops where Chinese home-style dishes are cooked to your order.

After that, I knew I had to try making this at home. And I did it, with just one attempt! Hooray! Hubby was full of praise; what more do I need…

Now, I’m gonna show you how you can cook this too, in under S$10 & you don’t need to be a pro to do this.

Ingredients

1  Sea bass  or any other fish
2 tablespoons  Tom  Yam  paste
4 tablespoons  Sweet chilli sauce
250 grams Lady’s fingers/Okras
1 slice  of  Pineapple
2  Tomatoes
2  Lime
2  Lime  leaves
1 teaspoon  Cooking  oil
4  small bowls of  Water

Preparation

1. Remove  scales  & inards from fish if it’s not done for you. Rinse & set aside.
2. Slice  off the  top  & end of Okras.  Cut  Okras into  halves  & Tomatoes into wedges. Slice Pineapple into cubes.
3. Squeeze  lime into chilli paste (tom yum + sweet sauce). Throw in the lime skin as well  & mix well. Since it was my 1st attempt, I bought some cheap chilli paste to experiment with in case I don’t succeed 🙂
4. Thai Heritage Sweet Chilli Sauce (S$1+), Holly Farms Sambal Tom Yam (S$3+). If you can’t find these brands, you can use any brand of sauces that is a little spicy & sweet + tom yam paste.
5. Heat  oil. Add chilli  mix,  vegetables &  stir-fry. Add water, cover  & simmer for about 1 min.
6. Add pineapples & water.  Simmer  for another minute. Put in fish & let it simmer for about 5-7 mins. Do not overcook or fish will not be  tender.
7. Tip: Insert toothpick into fish. Fish is cooked if toothpick pierces through easily.  Dish  out your fish & place the  serving  plate  on a warmer to retain its temperature. Drizzle the sauce over a  plate  of fragrant rice & enjoy. You’ll never get enough of this Thai-style Seabass!
Credit: Foodista

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