Fish with tom yam sauce recipe


  • 2 stalks Wild Ginger Flower Buds or Torch Ginger (Bunga Kantan)
  • 5 stalks lemongrass
  • 200 gr instant tom yam paste
  • 30 gr galangal
  • 4 salam leaves
  • 4 kaffir lime leaves
  • 10 gr bird’s eye chili
  • 1/2 tomato
  • 1 cup loosely packed vietnamese mint / coriander
  • 1/2 tablespoon sugar
  • 2 cups water
  • 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


  • 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
  • Cover and simmer for 3 minutes
  • Add fish. Stir well till coated with the sauce
  • Serve with steamed rice


  • Any type of fish can be used
  • If a milder version is preferred, reduce the amount of the paste and the chili. 
  • Grill method can also be used instead of deep frying

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