Fish Tom Yum Fried Rice recipe


By Chef Nermala Dass
Kuali, The Star
Ingredients

3 pieces leftover fried fish, shredded
2 cups rice, cooked and cooled
3 cloves garlic, chopped
2 tbsp tom yum paste
1 tbsp oyster sauce
1 tsp fish sauce
50g cabbage, sliced
6 tbsp oil

Pounded together
1 tsp belacan (shrimp paste)
5-6 bird's eye chilli

Garnishing
Spring onion, chopped

Method

Heat oil in a wok. Fry garlic, fish and the pounded ingredients for 5 minutes.

Add in tom yum paste, oyster sauce and fish sauce. Stir for 3-4 minutes.

Add in cabbage and rice. Mix well. Stir fry for 5-8 minutes.

Serve with spring onion.

Tips: Salt is not added because of the fish sauce and tom yum paste is salty. You can substitute the fish with fried chicken.