1lb fresh mild fish (I used cod) cut into 3-4 large pieces ** do not cut too small the fish will fall apart
1 medium white or yellow onion chopped
1 Tbs of grated garlic cloves
1 Tbs of grated ginger
Thinly slice sweet peppers (or bell peppers)
1-2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
1 bunch of spring onions chopped. Finely chop whites, chop green part into larger pieces
1 stalk lemon grass (outer leaves removed and use the bottom half cut into large pieces and bruised)
1 Tbs cornstarch mixed with 2 Tbs water
red chili flakes and black pepper to taste
Thai bird chilies (optional)
** you can also add other vegetables in the dish. If you add a lot more vegetables you will need to adjust your sauce accordingly.
1/4 cup fish sauce
1Tbs of Soy Sauce
2Tbs of brown sugar.
1/2 cup of water
2 tsp fresh lime juice
Set aside until later.
Note: Fish sauce is very authentic to Thai cooking so it is something you want in your pantry for a lot of your Asian recipes.
Prepare all vegetables, sauce and fish. You want to cut the fish into 3-4 large pieces so it does not fall apart in the dish. Stir frying this this the fish is a little tricky. To maintain the shape of the fish pieces, you cannot move the fish around too much once placed into the pan.
First, heat 1 heaping Tbs of canola oil in wok. Add onions, cleaned and bruised (gently crushed) lemongrass in pan and saute for 2-3 minutes. Next add ginger, garlic, red curry flakes and saute for another 2 minutes.
Now add the spring onions and peppers and saute for 2 minutes. Next add the Thai basil leaves. Saute for another minute. Add the fish gently. Move the other ingredients around and place the large fish pieces to the bottom of the pan and cover with the vegetables.
Pour the sauce mixed with the cornstarch mixture. Do not stir or you will break the fish. Just gently ladle the sauce around the veggies and fish until the fish is cooked about 5 minutes. Remove lemongrass (or remember not to eat them) Serve over rice. Enjoy.
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