- 500g boneless fish fillets, firm white fish monk, cod, salmon.
- 1 tbsp vegetable oil
- 250 ml of chicken stock
- 1 tbsp fish sauce
- 2 tsp palm sugar
- 2 tbsp lime juice
- 4 tbsp crispy fried shallots
- Coriander leaves (handful) roughly chopped.
The woman behind the screen was chopping and slicing away for ages this is my version of the curry paste.
- 1/2 onion (diced)
- 3–4 tablespoons galangal or fresh ginger
- 2 tablespoon s lemongrass
- 6 cloves garlic
- 6 kaffir lime leaves
- 1 tablespoon chili powder
- 1–2 red chili peppers
- 1/2 lime juiced
- 2 1/2–3 tablespoons fish sauce
- 1/2–1 teaspoon shrimp paste (or 1 additional tablespoon fish sauce)
- 1 can coconut milk (good-quality)
- 1 tablespoon green peppercorns
HOW TO DO IT
Cut the fish into thick slices. Heat the oil in a deep sided frying pan over a medium heat.
Add a good tablespoon of the “jungle paste” fry for 2-3 minutes, it will let off a great aromatic smell.
Add the chicken stock along with the fish sauce and lime juice.
Slide in the fish, skin side up, and cook for 3-4 minutes or until cooked through.
Stir in the crisp shallots adding more fish sauce if needed and sugar. It should taste chilli-hot, salty and sour. Scatter over the coriander leaves and serve piping hot.