Seafood > Thailand > Ngob Pla >
Ngob Pla
Perch with Curry Paste
7 oz. freshwater perch fillets, thinly sliced
3 TBS curry paste (see below)
1 TBS bottled fish sauce
1 tsp. sugar
1/2 C coconut cream
2 banana or cabbage leaves, cut into 12" lengths
Toothpicks
Curry Paste:
5 to 20 dried red chilies, de-seeded & chopped
6 red shallots, chopped
4 garlic cloves, chopped
1 stalk lemongrass, sliced
1 tsp. salt
Perch: Mix the fish in a bowl with the curry paste, then add the fish sauce and sugar. Gradually mix in the coconut cream. Place the mixture in the middle of the banana leaves; fold the right third over the mixture and then fold the right third over that. Secure and join the ends with toothpicks, and warp in foil. Grill, broil or roast for about fifteen minutes, turning frequently. Serve at once.
Curry Paste: Puree all of the ingredients until fine.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
