Tomyam Seafood

Ingredients

1 1/4 litre (5 cups) water

(A)
• 120gm (6 tablespoons) LIFE Kitchen Tom Yam
• 3 stalks lemongrass (serai) - bruised / smashed
• 3 sprigs coriander
• 3-4 kaffir lime leaves
• 4-5 chilli padi - smashed (optional)

(B)
• 10gm (1 tablespoon) tamarind puree
• 100gm big onions - cut into wedges
• 120gm (2) tomatoes - cut into wedges
• 100gm (4) young corns - cut 1/2 lengths
• 5 button mushrooms - cut into 1/2
• 100gm chicken fillet - cut into slices
• 200gm (12 pieces) whole prawn with head and shell intact - wash and drain dry
• 200gm squid (sotong) - clean and cut into 2cm ringlets
• 1/2 teaspoon salt
• 1 teaspoon sugar

Method
1. Pour water into sauce pan. Add ingredients (A) and bring to boil; simmer over low heat for 10-15 minutes.
2. Add ingredients (B) and simmer for another 8-10 minutes. Serve hot.

Tips
Best part of lemongrass (sera i) is 8-10cm from the root.
For extra or reduced chilli heat level, add or minus number of chilli padi accordingly.

Serving Size : 8-10 persons.

Extracted from Women's Weekly Magazine.

Halibut with Rice Wine

INGREDIENTs

1 teaspoon vegetable oil
1 shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon black bean sauce
1/2 cup mirin (Japanese sweet wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 teaspoon sesame oil
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro

DIRECTIONS

Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro.

Serve with sauce poured over top.

From AllRecipes.com