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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:

Convenient online shopping for Thai food - shop for 100's of exotic ingredients like curry, tamarind paste, coconut milk, and fish sauce. Find fresh items including chili peppers, lemon grass, and kaffir lime leaf.

Discover authentic Asian cookware: sticky rice steamers, granite stone mortar and pestles, and cast iron kanom krok pans. Check out imported cookbooks offering recipes ranging from introductory to advanced levels.

Visit our Kitchen for authentic Thai recipes including pad tai, curry, and sticky rice. Find cooking information, descriptions, photos, and cooking tips.

To visit the Temple of Thai web site <click here>

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

Ingredients

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

Method

  • 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

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