Stir-Fried Tom Yum Vegetarian Fish
Ingredients (serves 2)
° 2 (100g) vegetarian fish slices
° 1 tomato, cut into 6-8 wedges
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm or sliced, bruised
° 3-4 kaffir lime leaves
° 1 tablespoon olive oil
° 1 thin slice ginger, finely chopped
° 1 tablespoon vegetarian tom yum paste
° 50ml water
° ½ fresh red chilli (optional) , finely shredded
° a small handful fresh coriander leaves (optional), for garnish
° 1 kalamansi lime (optional)
1. Heat the oil in a wok. Add the ginger, lemongrass and lime leaves fry till fragrant.
2. Throw in the tomato and stir fry for 1-2 minutes. Stir in the tom yum paste and water. Add in the vegetarian fish slices and stir fry till the gravy is slightly thickened.
3. Discard lemongrass and lime leaves, if desired. Garnish with coriander leaves, chilli, kalamansi lime and serve hot.