7 small oval flat fish; clean but leave head and bones intact; salt generously with sea salt and let rest 1 hour or overnight
1 tablespoon. sour curry paste
7 pepperoncini salad peppers, cut in half
3 oz of the pickling liquid from the pepperoncini
Soy sauce to taste
1. Mix the curry paste in a bowl with 1/2 cup
water to dilute.
2. Rinse excess salt from fish. Place fish in small
cooking pot.
3. Add the diluted curry paste.
4. Add just enough water to cover the fish.
5. Bring to a boil over high heat. Reduce the heat
to medium high, cooking at a low boil.
6. Add the pepperoncini and the pickling liquid.
7. Boil until the fish is opaque.
8. Taste and add fish sauce to taste.
9. Serve over rice.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 20 mins | |||
| Ready In: | 0 hr 20 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Fish | |||
| Cooking Method: | Boiling |
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| Nationality: | Thailand | |||
| Recipe Tags: | sea food | fish | quick | easy |
MMMM...yummy!