I bought a packet of Mak Nyonya tomyam paste the other day. As our girls cannot stomach a dish that’s too spicy, I only use a couple of tablespoons of paste each time to cook the dish. This packet of tomyam paste is enough for me to cook three dishes: tomyam fried rice, tomyam fish and I haven’t decided yet what I want to dish up with the remaining paste; maybe I’ll cook tomyam pork or tomyam fish again since I have another pomfret fish in the freezer.
The dish is not only outrageously good, it has a kaleidoscope of bright colors too. And it’s a one-pot dish. That’s so important for busy mothers and fathers who are cooking dinners. I always take great pains to ensure that we eat a colorful meal each day, comprising of all natural green, red, yellow, orange and sometimes purple, black and blue.
Tomyam paste – I only used 2 tablespoons. You can add more for a stronger Thai punch and more intense spiciness.
Long beans – about 4
Ladies fingers – 10 pieces
Big onions – 2 large Bombay onions
Garlic – 2 or 3 cloves
Carrot – half
Juice of half a kafir lime
Kafir lime leaves – a handful
Brown the onions and garlic
Add tomyam paste and saute until fragrant
Add in all the vegetables except the ladies fingers as they turn soft pretty quickly
Add water enough to cover the fish and vegetables and let simmer for about 15-20 minutes
Add in the ladies fingers and simmer for another 10 minutes
Add in juice of kafir lime. Mix and turn off the fire.
Meanwhile, steam the pomfret fish in another wok for 10 minutes.
Once the vegetables and fish are cooked, ladle up the vegetables and sauce and pour over the fish.
Eat while it’s still piping hot.
Photobombed again! Someone pinching the onion omelette!