Red Curry King Fish
Recipe by Neil Perry from Food Source - Asia
Serves 2 to 4
Ingredients
- 400 g Kingfish Fillet
- 200 g Snake Beans
- 100 g Wild Ginger
- 6 lime leaves torn
- 5 sticks Fresh, green peppercorns
- 100 ml Rendered Pork Fat .
- 1 tablespoon Palm Sugar
- 50 ml Fish sauce
- 10 cups Holy basil leaves
Red Curry Paste
- 1 Red Onion
- 5 Cloves Garlic peeled
- 2 Stalks Lemongrass finely sliced
- ½ knob galangal peeled and finely sliced
- 2 tablespoons Dried Shrimp soaked in warm water
- 50 g Smoked River Trout meat only
- 15 dried, long Red chilli's deseeded
- 1 tablespoon Salt
- 1 tablespoon White pepper
Method
- Place pan on stove add 200ml pork fat and heat.
- Add curry paste and cook until it smells fragrant.
- Add wild ginger and lime leaves, palm sugar and fish sauce.
- Try not to scorch the paste at this time.
- If it is too hot, turn heat down and add a little stock or water.
- Now check the seasoning for a hot, salty, sweet taste.
- Add the beans when fish is cooked for three to four minutes.
Red Curry Paste
- Blend all paste ingredients in a processor until smooth and a consistent red colour.
Notes & Tips
Finish with some holy basil and lime leaf julienne. Serve with rice.
