Place pepper, onion, turmeric, fish sauce, garlic, and chilis in
se your hand to clean fish. Next, put them into basket
quash is tender.
Add fish and simmer, uncovered, for 4
Wash the fish parts in cool water, removing
br>Wash the fish well.
Slice the fish into medium size
Heat 1 tbsp oil in a saucepan and saute onion and garlic. Add lentils, curry paste and bay leaf. Add vegetable stock and simmer for about 10 mins.
Meanwhile, coat fish in seasoned flour. Heat remaining oil in a pan and saute fish for about 5 mins.
Add diced tomatoes to lentils, bring to a boil, add vinegar and season. Transfer to serving bowls and distribute fish over top. Serve sprinkled with fresh parsley.
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
Heat 1 tsp oil in a saucepan and saute the onion for 2 mins. Stir in the curry paste and cook for 1 min. Add the mango, carrot, coconut milk and milk. Cover and simmer for 5 mins. Add the zucchini and simmer for 2 mins.
Roll the fish pieces in the flour and tap off the excess. Heat 1 tsp oil in a non-stick skillet and cook the fish for 3 mins, turning. Season with salt and black pepper.
Season the curry sauce with salt, black pepper and a dash of lime juice. Add the fish, peanuts and cilantro and bring to a boil. Ladle into a bowl.
Salt and pepper the fish fillets to taste on both
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
Place fish, coconut milk and stock in large saucepan on medium heat. Cover and bring to a simmer. Simmer, covered, for 5 mins.
Process onion, lemongrass, chili pepper, ginger, garlic, turmeric and 1/4 cup water to make a paste.
Stir paste into fish mixture, taking care not to break up fish. Add green beans and lime leaves. Cover and simmer for 3 mins more or until beans and fish are tender. Season with salt.
Spoon rice into shallow bowls; top with fish curry. Serve with lime wedges.
Combine the coconut cream, curry paste and 1/2 cup water in a saucepan over high heat. Bring to a boil. Add the pepper and cook for 2 mins.
Add broccoli and fish and simmer, covered, over low heat for 4 mins or until the vegetables are tender and the fish is cooked.
Stir in the fish sauce and season to taste. Serve with steamed rice and lemon or lime wedges.
nd keep warm.
Dust fish in seasoned flour. Heat oil
br>Blend in coconut milk, fish sauce, lime juice and sugar
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
>fish store person fillet the fish