Tom yum with shrimp and chili sea bass

The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation – with shrimp and chili sea bass. The perfect combination of spiciness and freshness, plus the most delicate seafood will perfectly decorate a summer day.

Bambumar
INGREDIENTS
1 liter of fish stock8 raw shrimp
8 carcasses of mini squid
200 g fillet of Chilean sea bass
8 inflorescences of cabbage Romanesco
8 canned straw mushrooms (Tsaogu)
4 stalks of lemongrass
2 shallots
1-2 hot chili peppers
2 tsp tom yum pasta
vegetable oil
For filing
4 sheets of kaffir lime
4 stalks of lemongrass
green onions
cilantro

STEP-BY-STEP COOKING RECIPE
Step 1
Peel the shrimp off the shell (you can leave the tail), remove the dark intestinal vein by cutting the back along the middle. Clean the squid from the film inside and out. Slice the fish in portions.
Step 2
At lemongrass, remove the top of the stem, leaving about 8 cm of the bottom. Break the stem with a pestle or rolling pin and chop finely.
Step 3
Peel and finely chop the shallots. If desired, remove the seeds from the chili, finely chop the flesh. Remove the central “liquid” from the lime leaves, chop the leaves finely.
Step 4
Fill lemongrass, shallot, lime and chili leaves in a pan with heated oil, fry over medium heat for 3 minutes. Add the tom yam paste to taste, fry for another 2 minutes.
Step 5
Beat the resulting mass with a blender until smooth, return to the pan, fill with broth, bring to a boil.
Step 6
Add shrimp, squid, fish, mushrooms and romanesco to the boiling broth, bring to a boil, cook over low heat for 3 minutes.
Step 7
Add lemongrass and lime leaves to the pan, cook another 1-2 minutes. Pour the soup into plates, sprinkle with finely chopped green onions and cilantro leaves. Serve immediately.