A quick & easy Tom Yum Fish recipe – a twist on the traditional Thai soup, bringing all that sharp & zingy flavours though a stir-fry to pair with rice
Whether it’s for a hearty Winter dish or a tangy Summer dish to open up the palate, Tom Yum paste is a very handy ingredient to have in the kitchen. There’s the obvious Tom Yum Soup, but you can also use a Tom Yum paste for stir-fry dishes as well. I find Tom Yum often goes well with seafood, hence the idea of making this Tom Yum Fish recipe for a quick dinner dish.
What is Tom Yum?
Tom Yum is, in a nutshell, Thai-style hot & sour soup. It’s got a bunch of spices and herbs in there, such as lemongrass, kaffir lime leaves, galangal, etc. to create this distinct tangy flavour.
Tom Yum Paste
When it comes to the different brands of Tom Yum Paste, I use the Mae Ploy Thai Tom Yum Paste.
I love Tom Yum flavours a lot because it’s so fragrant and tangy. In Thailand, Tom Yum is a very spicy flavour and I don’t always find myself able to bear it all the time. The Mae Ploy brand’s Tom Yum emphasised more on the zingy and tangy flavours, paired with a mild-moderate amount of spice. As a result, I always find this particularly great whenever my appetite’s feeling funny as the flavours were just right to open up my palate. Moreover, the Mae Ploy brand Tom Yum Paste is most readily available at my local oriental supermarket.
Having Tom Yum Paste is really handy as it’s super quick to make something out of it – for instance, this recipe!
You can find Tom Yum paste at most oriental supermarkets, and even at the oriental section at some of the major supermarkets.
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How to Make Tom Yum Fish
You can swap out any type of fish in this recipe. I used Salmon here, but you could swap it with the likes of Cod Fillets or Monkfish.
- Salmon Fillets
- Red Onion, sliced
- Garlic, sliced
- Ginger, finely sliced
- Tom Yum Paste
- Kaffir Lime Leaves
- Fish Sauce
- Spring Onions
- Cooking Oil
First, start by heating a tablespoon of cooking oil in a pan/wok over medium-high heat. Fry the ginger and garlic until fragrant, about a minute.
Next, add in the onions and cook for 5 minutes until softened. Stir in the Tom Yum Paste and cook until the colours start to deepen, roughly 5 minutes.
Tip in the fish sauce and then stir in water. Adjust the water amount accordingly to your desired consistency.
Add the salmon fillets into the pan, make sure they are well-nestled in the sauce. Turn to low heat, cover and simmer for 7-10 minutes until the salmon’s cooked through.
Stir in the cornflour mixture and let the sauce thicken up. Sprinkle in spring onions and let cook for about 2 minutes until they have just started to wilt.
Garnish with more spring onions if you fancy. Serve immediately.
This Tom Yum fish recipe is perfect as a quick dinner dish and pair well with steamed Jasmine rice. For a complete dinner, you just needed perhaps some vegetable stir-fry on the side and you’re good to go!
Easy Tom Yum Fish Recipe
- 300 g Salmon Fillets
- 1-2 stalks Lemongrass (white part only) chopped
- ½ large Red Onion sliced
- 1 clove Garlic sliced
- 1 inch Ginger peeled and finely sliced
- 2 tbsp Tom Yum Paste
- 3-4 pieces Kaffir Lime Leaves
- ½ – 1 cup Water
- ½ tsp Fish Sauce
- Spring Onions sliced plus more for garnish
- 1 tbsp Vegetable / Sunflower Oil
- Heat a tablespoon of oil in a pan/wok over medium-high heat. Fry ginger, garlic, and lemongrass for a minute until fragrant.
- Add in the sliced onions, saute for 5 minutes until softened.
- Stir in Tom Yum paste and Kaffir Lime Leaves. Cook for about 5 minutes until the colour starts to deepen.
- Season with fish sauce and stir in water (adjust accordingly to your desired consistency).
- Add in salmon fillets, making sure they are well-nestled in the sauce. Turn to low heat, cover and simmer for 7-10 minutes until the salmon's cooked through.
- Sprinkle in spring onions and allow to cook for another 2 minutes until the spring onions start to wilt.
- Garnish with more spring onions if you like and serve immediately.
- I used the Mae Ploy Thai Tom Yum Paste, which is readily available at most oriental stores.
- You can replace the salmon fillets with the likes of seabass, etc.
- Adjust the water amount accordingly to how you want the consistency of your sauce. Start by using 1/2 cup and gradually add more if you like.
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It was great. I have fresh Thai basil and used that instead of parsley. It was gourmet-level delicious! THANK YOU for sharing! It was very difficult to post this due to all the adds on this page blocking my view, but I persevered even though I can’t see what I’m typing. I wanted to acknowledge your excellence in doing this and making me look like I know what I’m doing with a salmon fillet.
Hi Baylee, thank you for your comment and I’m so pleased you enjoy the recipe. Love that you used fresh Thai basil in it because the flavours totally match, if not even better!
I’m sorry that you were having difficulties typing this comment, can you let me know if this is on desktop, mobile, or tablet so that I can investigate?