I get Thai fish recipe from fellow blogger from Malaysia http://www.nava-k.com/, We had a lot in common about the foods and recipes, when I see this mouthwatering fish recipe on her blog, I gotta make it,unfortunately I don't have mint leaves and not enough kafir lime leaves on hand, And I didn't find mackerel fish either,but as she mention we can use other fish so I use bluefish, my version is not colorful as hers :) but the taste is so flavorful,perfect to serves with side of white rice, please find the recipe are here.
This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like.
But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear.
- 2 lbs seafood medley ( shrimp,mussel and squid )
- 1 cup sliced mushroom
- 1 cup small young corn ( Asian best )
- 3 cup of water
- 1 cup of milk ( optional for thicker soup )
- 1/2 tbsp vegetable oil
spices ingredients :
- 1 clove shallot ( thinly slice )
- 1 clove garlic ( thinly slice )
- 1 stalk lemon grass ( thinly slice )
- 1 tbsp grated fresh galangal
- 1 teaspoon tomato paste
- 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine )
- 1 teaspoon tamarind juice/ lemon or lime juice
- 1 tsp fish sauce
- salt to taste
- pinch of sugar
- 4 kafir lime leaves
- 2 stalk green onion ( thinly slice )
This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk.
I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes
Serve with fresh store bought french baguette or toast.
- 3 medium size sweet potato
- 6 large tomato
- 1 yellow onion
- 4 clove garlic
- 11/2 Tbsp dry basil
- 2 hot chili or pinch red pepper flakes / optional
- 1 teaspoon black pepper
- 1 teaspoon salt/taste
- 4 Tbsp olive oil
- 1 teaspoon honey
- 1/2 cup sour cream / 1/2 cup coconut milk
Preheat the oven on 400 F
Peel sweet potato and cut in large cube, Cut tomato in wedges
slice onion and crush garlic,
transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil and dry seasoning ( dry basil,red pepper flakes,black pepper and salt ) mix really well.
4 cup cold cooked rice
2 cup seafood medley ( shrimps,scallop,squid and mussel ) 1/2 cup green peas 1/2 cup grated carrot 2 tbsp vegetable oil
Seasoning spices ingredients: 2 clove shallot
1 clove garlic
1 fresh cayenne pepper/Thai pepper,thinly slice 1 tbsp grated ginger
2 tbsp of soy sauce
2 tbsp sweet soy sauce 1 tsp fish sauce pinch of black pepper
Preparation chop shallot,garlic and pepper heat sesame oil in the skillet on medium high
cook chopped shallot,garlic, pepper and ginger for about 2- 3 minutes add cooked seafood medley cook for another 3 minutes
add egg and scramble it
add cooked cold rice and add green peas and grated carrot stir and add soy sauce,sweet soy sauce and fish sauce and pinch of black pepper,stir until combine and cook for another 3-5minutes,serve immediately is best.