Name: Sultan Fish in Tom Yam Gravy (Jelawat Masak Tom Yam)
Cuisine: Malaysian
Ingredients: Cooking oil 6 Tbsp; Aubergines (eggplants/brinjal) 2, quartered; Ladies fingers (okra) 4, stemmed; Tom yam paste 2 Tbsp; Water 125 ml (4 fl oz / ½ cup); Coconut milk 125 ml (4 fl oz / ½ cup), extracted from ½ grated coconut and 125 ml (4 fl oz / ½ cup) water; Tomato 1, halved; Bird’s eye chillies (cili padi) 5, seeded; Torch ginger bud 1, halved lengthways; Sultan fish 1, about 500 g (1 lb 1½ oz); Lime 1, juice extracted; Kaffir lime leaves 2, finely sliced

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Sultan fish or jelawat is a freshwater fish popular with Malaysians.

Ingredients

Cooking oil 6 Tbsp
Aubergines (eggplants/brinjal) 2, quartered
Ladies fingers (

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Heat 4 Tbsp oil in a wok and stir-fry the aubergines and ladies fingers. Drain and set aside.
In a clean wok, heat the remaining oil and sauté tom yam paste until fragrant. Pour in water and coconut milk and bring to a simmer.
Add fried eggplants and

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