Tom Yum Fish Spaghetti

Frozen fish is an sufficient alternative if you haven’t got fresh fish. However, cooking frozen fish can be a tricky task; when done wrongly, the fish can be real dry, and gross. A good way to do it I’d say, is to baste it continuously in the accompanying sauce.

In this case, I’ve done a mild tom yum sauce, with carrots, shallots, garlic, a slice of ginger and a squeeze of lemon. If you’re wondering, the tom yum base was from an instant paste in a bottle just like this one:

  1. Set the pasta away in a pot to boil together with a handful of frozen peas. Boiling the peas instead of sauteing them allows them a fresher flavour and sweeter crunch.
  2. I made the sauce by tossing the chopped condiments (mentioned above) together into a skillet, and adding a teaspoon of tom yum paste and an adequate amount of pasta-cooking water.
  3. Then, I cooked the fish, drenching it repeatedly in the sweet yet just sourish gravy. Nonstop, till the fish was just right.
  4. Drained the pasta and peas and served with a chilli garnish, for colour and added heat.

Kinda like an Asian bolognese, slightly spicy, and with fish. Lush.

Click here for the original Tom Yum Spaghetti recipe.

Advertisements

About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: