Fish Tom Yam Sauce

Ingridients:

1.200 gram kind of big fish
100 gram wheat flour.
2 teaspoon salt
2 teaspoon pepper
Oil

Tom Yam Sauce:

4 tablespoon oil
3 stem lemongrass, take the white part, cut slice
3 cm the galangale, cut slice/ chopped
10 citrus fruit leaves, cut slice
1 teaspoon chilli chopped
4 teaspoon chilli in oil
1 tablespoon oyster sauce
200 ml thick cream
1 ½ tablespoon fish sauce
2 teaspoon sugar
3 tablespoon water of calamondin
200 ml water

Add On:

2 stem lemongrass, take the white part, cut slice
2 citrus fruit leaves, cut slice

STEP 1: Cut the fish become 8-12 parts equally, separate. Mix wheat flour, salt and pepper in the bowl, mix well.

STEP 2: Put that cut fish in the mixture of the wheat flour until surface of the fish is smeared by the flour; separate it or keep it in the refrigerator before frying.

STEP 3: Tom Yum Sauce: Heat the wok with oil, fry the lemongrass, galangale, citrus fruit leaves and chilli until aromatic. Put the chili in oil, oyster sauce, thick cream, fish sauce and sugar, mix slowly. Add water of calamondin and water, mix well, then lift up.

STEP 4: Heat the wok with oil, put the floured fish, fry until golden, lift up and separate.

STEP 5: Put the fried fish on the plate, pour with Tom Yam Sauce. Serve with adding on the lemongrass and citrus fruit leaves cut slice.

Time: 45 minutes; For: 10-12 persons