Snake Head Fish (Ikan Haruan) Tom Yam, Recipe by Chef Alias b. Ahmad of Saffron Brasserie

Bored of the typical seafood or chicken Tom Yam recipes? Here we bring you a unique marriage of Snake Head Fish Tom Yam or Tom Yam Ikan Haruan, a recipe by Chef Alias of Saffron Brasserie, Ancasa Hotel Kuala Lumpur. This recipe takes only half an hour to prepare, and you’ll have a nutritious hearty pot of Tom Yam ready to feed your whole family.


Snake Head Fish Tom Yam


Ingredients:

 

1 pc Snake Head Fish (Ikan Haruan)

3 cups Chicken Stock

200 grams Oyster Mushroom

2 sticks Lemon Grass

5 slices Galangal

4 teaspoons Thai fish sauce

6 pcs Small Chili

3 slices Lime Leave

100 grams Coriander Leaf

3 spoons Tamarind

2 spoons Tom Yam Paste

100 grams Small Onion

4 spoons Coconut Milk

5 pieces Kaffir Lime Leaves

2 cloves Garlic

 

Preparation Method:

 

1. Boil the fish and make the fish stock.

2. Keep the fish stock aside.

3. Boil the fish stock, add in all the ingredients.

4. Lastly add in the fish and let it boil for 10 minutes.

5.Garnish with chili and coriander.

 

Address:             

SAFFRON BRASSERIE

Ancasa Hotel Kuala Lumpur

Jalan Tun Tan Cheng Lock,

50500 Kuala Lumpur,

Malaysia.

Phone Number: +603 2026 6060

Operating hours: Monday – Sunday, 6.30 am – 10.30 pm


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