Tom Yum Tuna Recipes

EASY TOM YUM FISH RECIPE

Steps:

• Heat a tablespoon of oil in a pan/wok over medium-high heat. Fry ginger, garlic, and lemongrass for a minute until fragrant.
• Add in the sliced onions, saute for 5 minutes until softened.
• Stir in Tom Yum paste and Kaffir Lime Leaves. Cook for about 5 minutes until the colour starts to deepen.
• Season with fish sauce and stir in water (adjust accordingly to your desired consistency).
• Add in salmon fillets, making sure they are well-nestled in the sauce. Turn to low heat, cover and simmer for 7-10 minutes until the salmon's cooked through.
• Sprinkle in spring onions and allow to cook for another 2 minutes until the spring onions start to wilt.
• Garnish with more spring onions if you like and serve immediately.

TOM YUM SEAFOOD SOUP

Steps:

• Bring about 2 liters of water to a boil in a medium saucepan.
• Pour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).
• While waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.
• Once the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.
• Flash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.
• Ladle the soup into bowls and top with some tomato and cilantro.

TOM YUM TUNA STEAK

Steps:

• Place all the ingredients for the Tom Yum Sauce together in a food processor and process until well mixed. Slather the sauce on the both sides of the Tuna steaks with the sauce and let marinate for at least 1 hour.
• Sear each Tuna Steak in a hot pan with a little oil. Cast Iron works great. Sear on all sides.
• Place a bed of arugula on each plate. Top with a Tuna Steak and swish some Coconut cream over top

TOM YUM TUNA

Steps:

• Finely chop the celery and yellow pepper, and soften in the oil (about 10 minutes).
• Chop the tomatoes and add them to the pan with the tom yum paste (use more or less tom yum paste, depending on how strong you want the dish to be, and how strong your paste is). Cook for a couple of minutes.
• Stir in the tuna and the petits pois, and heat through.