Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Keyword Medium
Servings 6
Calories 439 kcal


  • 1 Large fish preferably a lean white fish such as snapper, scaled & cleaned
  • Salt
  • Pepper
  • 2 tbsp Olive oil
  • ½ Onion finely chopped
  • 4 Garlic cloves chopped
  • 1 tsp Thyme leaves removed from sprigs
  • 10 Curry leaves chopped
  • ¼ bunch Coriander chop bottom half of stem to season, keep remaining for garnish
  • 1 L Vegetable liquid stock
  • 1 pinch Coriander powder
  • 1 pinch Clove powder
  • 1 pinch Ground cinnamon
  • 1 pinch Ground cumin
  • 1 pinch Paprika powder
  • 410 g Canned tomato puree
  • 1 ½ tbsp Tomato paste
  • ½ tbsp Tom yum paste


  • Fillet fish, skin on taking care to avoid and remove any bones. Rinse fillets under cold running water and cut them into serving portions. Pat fillets dry using a paper towel, season with salt and pepper, then set aside.
  • Remove fish head and tail and rinse under cold running water, set aside separately.
  • In a large saucepan, add oil, onion, garlic, thyme, curry leaves, coriander stem, fish head/tail, vegetable liquid stock, salt and pepper to taste, coriander powder, clove powder, ground cinnamon powder, ground cumin powder, paprika powder over low-medium heat. Allow to simmer for 45 minutes covered, stirring occasionally.
  • Stir in canned tomato puree and tomato paste. Continue cooking covered for another 10 minutes, stirring occasionally.
  • Meanwhile, add some oil to a large non-stick frypan over medium heat, once hot add fish fillets skin down, and cook for 4 minutes until skin is crisp. Turn fillets over and cook for a further 2 minutes or until cooked through. Remove from heat and set aside.
  • Strain saucepan contents through a sieve into a bowl for bouillon (soup). Keep strained fish head/tail aside and allow to cool.
  • Break the fish head/tail apart by hand, adding any edible parts (meat) to the bouillon. Take care not to add any bones or scales and discard any unwanted pieces.
  • Return bouillon to saucepan, add tom yum paste, and bring to heat.
  • Gently add fillets and garnish with chopped coriander prior to serving.
  • Serve over steamed rice.


  • If sauce thickens or dries out then gradually add some hot water.

Bon appétit!


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