We love this made with salmon.I shred the skin and fry it separately as a crisp garnish
Thai Dry Fish Curry (Neil Perry) serves 2
Paste:
½ tsp white peppercorns ½ tsp fennel seeds ½ tsp cumin seeds 3 long dried chillies, deseeded and soak in warm water 30 min 1 tsp salt 3 red shallots, chopped 2 cloves garlic 1 tsp galangal, chopped 1 stalk lemongrass,trimmed and chopped 6 coriander roots, scrubbed and chopped 1 tsp Thai shrimp paste, roasted
Curry:
350 g firm white fish (bluenose, hapuku, snapper, trevally etc) or salmon 8 snake beans (or 15 - 20 french beans, snow peas, asparagus etc) 100 ml peanut oil 2 tab crushed palm sugar 2 tab fish sauce 2 tsp dried shrimp, soaked in warm water 20 min
In small heavy pan roast spices separately until they just start to change colour.Grind. Wrap shrimp paste in foil and heat in pan for about 5 min until you can smell it. Pound all paste ingredients in a mortar or grind in small food processor, adding a little cold water if necessary (NOT oil).
Blanch beans and drain.Drain shrimps and add to beans, mix with sugar and fish sauce.Cut fish into bite size chunks.
Heat wok over high heat, add half of oil, stir-fry fish (in batches) until starting to brown but not cooked through.Set fish aside.
Add remaining oil to wok, add paste and stir-fry until fragrant - about 5 min.Add beans etc and stir-fry 1 minute.Add fish, stir-fry 1 minute.
Serve with Jasmine rice.
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