Seafood Tom Yum (not a soup)

This is a lazy meal for two. It is NOT a laksa, so for those counting calories this is a low fat meal.

 

Set the saucepan on to boil with 10/10 heat. It is a quick meal and you need the pasta to cook first.

Set the wok on 7/10 heat with a smear of olive oil. Fry up

• 3 shallots finely sliced
• 1 tomato finely sliced and salt and peppered

After that is cooked down, add

• A fillet of flaky fish like skinned Barramundi ~300g (more if you are hungry) or peeled green prawns if you have the time.

Cube the fish and shallow fry with the shallots/tomato in a wok 7/10 heat stirring continuously.

Salt and pepper as you go with a dash more oil to keep it from sticking.

When the fish is almost cooked add

• 1/2 cup white wine

Tom Yum Sauce

• 2 desert spoons of Tom Yum (only the good stuff)
• 2 cups of coconut water

Mix well in a bowl and then add to the seafood to finish cooking on a 5/10 heat that will poach the fish or prawns.

Keep stirring because you want the fish to fall apart and thicken the sauce.

 

 

Pasta

You can use any pasta but this dish suits a small shell pasta that can scoop up the sauce.

Once it is al dente cooked, use a scoop to transfer it into the wok and stir in case you stopped.

If it looks dry, add a ladle of starch water from the pasta pot. It will add volume to the sauce as well as keep a thick stock consistency.

 

 

Serve up on its own or with a crusty bread. Don’t get the buttery garlic style. A simple French loaf will do the job.