500 g black pomfret, 1 whole fish or 2 small fishes
1/2 tsp salt
1 large onion, cut into wedges
a few kaffir leaves
1 cup of diced pineapple from the can
1/2 cup cut guava
1 tomato, diced
3 tbsp tom yam paste
1 tbsp fish sauce
2 tbsp sugar
250 ml fresh guava juice
1 ginger flower, chopped finely
some coriander leaves
- Heat 2 tbsp oil, suate onions till fragrant, add in Tom Yam paste and fresh guaa juice. Bring it to a boil, and then add in tomatoes, diced pineapple, guava and seasoning. Once it starts to boil turn off fire.
- Clean fish and rub with salt. Heat enough oil to deep fry fish until crispy.
- Just before serving, pour Tom Yam mixture over fish and garnish with chopped ginger flower and coriander.