Tom Yum Tamarind Fish (Ikan Masak Asam Tom Yum)
Tilah's Kitchen
Tilah's Kitchen
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  • 10 - 12 fish pieces of your choice - cleaned and marinated with two tablespoons of turmeric powder and salt to taste and fried till cooked (and crisp if you like cos that's how I like mine!) and set aside
  • 2 stalks of lemon grass - cut into two and crushed
  • 1 - 2 cm piece of galangal - crushed (I ran out of this so I did not add it in, but it is good to add it into anything "tom yum" to enhance the flavour but do not overdo the portion otherwise your dish will taste bitter)
  • 6 pieces of kaffir lime leaves - torn into smaller pieces
  • 2 pieces of tom yum cubes (Knorr brand or any other brands of your choice or you can also substitute with 1-2 spoons of tom yum paste)
  • 4 pieces of tamarind peels (or you can substitute with a bowl of tamarind extract from about a handful of tamarind paste)
  • 1-2 bowls of water (you don't need this if you are substituting the tamarind peels with the bowl of tamarind extract)
  • 1 spoon sugar (Ajinamoto/seasoning if you prefer)
  • salt to taste
  • (*items to be blended)
  • 8-10 stalks of fresh red chillies* - you can add bird's eye chillies if you like it hot and spicy
  • 2 large onions*
  • 6 garlics*
  • 2-3 cm ginger*
  • (Optional)
  • 5-8 pieces of lady's finger - cleaned and cut into two about a minute before putting into the gravy to prevent leaking slime
  • 1 piece of long brinjal - slit in halves and cut into pieces



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