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Recipe for :

Gaeng Sohm Plah - Thai Sour Curry Fish

This recipes comes from the Temple of Thai web site. This is how the site is described:

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This Thai curry recipe uses pickled pepperoncini for Thai cooks in a pinch. It a suprisingly delicious fusion dish.


7 small oval flat fish
1 (4 oz) can sour curry paste (Mae Sri is good)
7 pepperoncini salad peppers, cut in half
3 oz of the pickling liquid from the pepperoncini
fish sauce to taste


  • Clean the fish but leave the head and bones intact. Salt generously with sea salt and let rest for 1 hour or overnight.
  • Mix the curry paste in a small bowl with 1/2 cup water to dilute.
  • Rinse excess salt from fish. Place fish in small cooking pot.
  • Add the diluted curry paste.
  • Add just enough water to cover the fish, the amount depends on the size of the fish but do not add too much water.
  • Bring to a boil over a high heat. Reduce the heat to medium high, cooking at a low boil (not a simmer).
  • Add the pepperoncini and the pickling liquid. Boil until the fish is opaque, just cooked.
  • Taste and add fish sauce to taste.
  • Serve over Thai jasmine rice.

Serves 3 - 4