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Tom yum Pearls

1. Trim if necessary. Check for scales and remove. Cover and refrigerate the fish until required.
2. Place the finely grated ginger and lemon juice into a small bowl and allow to marinate for at least 15 minutes.
3. Heat the peanut and sesame oils in a fry pan and fry the sliced garlic to a pale brown colour, taking care not to let it burn.
4. Pour the garlic and oil mixture into the bowl with the ginger and lemon juice and stir to combine.
5. In the same pan used to fry the garlic, dry fry the sesame seeds until golden brown and then add them to the ginger/garlic mixture.
6. Add the fish and soy sauces and mix all ingredients together well.
7. Sprinkle the ginger mixture evenly over the fish and place each fillet into the cryovac bags. Seal with no suction.
8. Place the packages into a pre-heated circulator at 50 degrees Celsius for 25 minutes.
9. Note: It is best to start the circulator temperature at 60, as the temperature will drop quickly with 16 packages in the water, drop the temperature to 50 as soon as the packages are loaded.











Tom Yum recipe then convert to pearls

For the Soup

1 Tb Tom Yum paste
80ml Coconut Milk
80ml Vegetable stock

1. Heat a dash of vegetable oil in a pan and gently fry the paste for 4-5 minutes, stirring frequently, or until it starts to become aromatic
2. For the soup, add the milk and stock to the pan with the paste and stir well. Bring to the boil, then reduce to a simmer and cook for 10 minutes

For the Pearls

100ml Tom Yum Soup
1.5gm (1.5%) Agar Agar


Oil Bath

1 cup of vegetable oil, cold from being in the freezer for at least 30 min

To make the pearls

1. Start by placing the oil in a tall glass in the freezer for at least 30 minutes. It is better if you use a tall glass so there is more time for the droplets to get cold and gel before reaching the bottom.
2. Once the oil has been in the freezer for at least 30 minutes, put the soup in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly. Take off the heat and skim to eliminate any impurities.
3. Wait a few minutes until the temperature drops to 50-55 °C
4. If the liquid is too hot, the droplets may not cool down enough and therefore not gel completely before reaching the bottom of the glass resulting in deformed spheres
5. Fill a syringe with the hot soup and agar solution and expel it drop by drop into the cold oil. The syringe needs to be high enough for the drops to sink when they get in contact with the oil but not too high or the drops may break into smaller drops creating “baby” spheres.
6. Wait a few minutes and then carefully remove them from the oil bath using a slotted spoon and rinse them in water. You can keep them in a container in the fridge for later use