Tom Yum is a classical Thai recipe that normally has a hot and sour element to it. Typically the recipe also contains shrimp but this version I switched out the shrimp for sea bass. This is a great recipe to make for anyone who has shellfish allergies or doesn’t eat shellfish. You can still achieve that deep rich flavor of the ocean without the shells in this recipe which adds to layering of flavors. With the addition of all the aromatics and spice this recipe really comes together nicely. Here is my version of shrimpless tom yum, I hope you enjoy it!

Recipe ingredients

Tom Yum Soup

1 1/2 lb of sea bass diced or any other fish you like

Soup

1 stalk of lemongrass

1 finger of ginger sliced

1 onion sliced

1 garlic bulb cut in half

2 star anise

3.5 oz of tom yum paste no shrimp Mekhala brand

1 jalapeno

2 cups of fish or chicken stock

2 cans of coconut milk

1 lime zested and juiced

6 oz of skin, bone, and scrap sea bass or any other fish

2 tbsp of sriracha

1 oz of cilantro

1 oz of mint

2 tbsp of sesame oil

salt to taste

Veggies

1 red bell pepper

1 cup of diced celery

2 carrots sliced

1 large zucchini diced

6 oz of maitake mushrooms

1 lb of sea bass diced

1/2 onion diced

3 garlic cloves sliced

1 tbsp of minced ginger

1 cup of green onions chopped

1 cup of daikon radish julienne

1/4 cup of cilantro leaves

1/4 cup of mint leaves

2 tbsp sesame oil

1 lime sliced

Recipe Instructions

To make the soup or stock,

In a large soup pot add sesame oil, onion,ginger, garlic, star anise, lemongrass, and jalapeno. Cook for 5 minutes and then add the fish bones, skin, scraps, and chili paste. Cook for 2 minutes and then add the fish/or chicken stock, coconut milk, and sriracha. Bring to a boil and then turn down and simmer for 30 minutes. Finish the stock with mint, cilantro, a touch of salt (or fish sauce if you have it.)

To finish the tom yum
In a deep, large saute pan add sesame oil, carrots, celery, mushrooms, onion, garlic, ginger. Cook for five minutes and then add zucchini and bell pepper and cook for another 2 minutes. Season the sea bass with salt and then add to the pan. Strain out the stock and pour into the pan with vegetables and sea bass. Allow to come to a simmer and cook for 3 minutes until the sea bass is cooked through and the vegetables are tender. Season everything with salt if need be and finish the soup with cilantro and mint. Pour into a bowl and top the soup with julienned daikon radish, cilantro, green onions, and a slice of lime. Serve and enjoy!

Shrimpless Tom Yum (Sea Bass)