Mouth-Watering Thai-Style Seabass


1 Sea bass or any other fish
2 tablespoons Tom Yam paste
4 tablespoons Sweet chilli sauce
250 grams Lady’s fingers/Okras
1 slice of Pineapple
2 Lime leaves
1 teaspoon Cooking oil


Remove scales & inards from fish if it's not done for you. Rinse & set aside.
Slice off the top & end of Okras. Cut Okras into halves & Tomatoes into wedges. Slice Pineapple into cubes.
Squeeze lime into chilli paste (tom yum + sweet sauce). Throw in the lime skin as well & mix well. Since it was my 1st attempt, I bought some cheap chilli paste to experiment with in case I don’t succeed :)
Thai Heritage Sweet Chilli Sauce (S$1+), Holly Farms Sambal Tom Yam (S$3+). If you can’t find these brands, you can use any brand of sauces that is a little spicy & sweet + tom yam paste.
Heat oil. Add chilli mix, vegetables & stir-fry. Add water, cover & simmer for about 1 min.
Add pineapples & water. Simmer for another minute. Put in fish & let it simmer for about 5-7 mins. Do not overcook or fish will not be tender.
Tip: Insert toothpick into fish. Fish is cooked if toothpick pierces through easily. Dish out your fish & place the serving plate on a warmer to retain its temperature. Drizzle the sauce over a plate of fragrant rice & enjoy. You'll never get enough of this Thai-style Seabass!


The 1st time I tried this spicy, sweet & sour fish was at a Zhi-char (煮炒) stall near my home. Zhi-char stall is a modest stall that’s found in coffeeshops where Chinese home-style dishes are cooked to your order.

After that, I knew I had to try making this at home. And I did it, with just one attempt! Hooray! Hubby was full of praise; what more do I need…

Now, I’m gonna show you how you can cook this too, in under S$10 & you don’t need to be a pro to do this.




Thursday, May 12, 2011 - 6:21am


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