Baked Tom Yam Fish

Sunday dinners must always be fast and edible. Pretty tired after a long day out and not really wanting to dress up and go out again for dinner so I raided my freezer for a tray of frozen sole fish. I decided dinner would be 'baked tom yam fish'. Instead of grilling, I will be baking the fish in tin foil. I used to serve this dish during my BBQ party days when we first got married and all my friends were still without children. I remember enjoying myself even while standing over extreme heat chucking down cool icy beer with BBQ tongs in the other hand. I guess at this moment none of such pleasure except if it's someone else's BBQ party and kids not invited! Nasty me.

Recipe is very straight forward.

1 sheet of tin foil (enough to wrap the whole dish. Remember the reflective side facing out)

1 piece sole fish (deboned and thawed)

1 ripe red tomato (cut in thin wedges)

5 lady's fingers (cut in stars or slanted)

1 leek (cut in 1 inch length - optional)

1 lemongrass (finely sliced)

10 kaffir lime leaves (finely sliced)

3 red bird-eye chilis (sliced)

1 tsp tumeric powder

3 Tbsp fish sauce

2 Tbsp Tae-Pae tom yam paste

1 Tbsp Thai sweet chili sauce

1 lime juice

3 Tbsp filtered water

Heat oven at 200 degree celsius.

Just pat dry the sole fish fillet and season with tumeric powder. Mix all the paste, fish sauce, lime juice and filtered water together and pour over the fish. Put all the cut vegetable and spices over the fish and seal the tin foil tightly. Bake for 10 minutes. Serve immediately