Seafood > Thailand > Ngob Pla >
Ngob Pla
Perch with Curry Paste
7 oz. freshwater perch filets, 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 top. Secure and join the ends with toothpicks; wrap in foil. Grill, broil or roast for about fifteen minutes, turning frequently. Serve at once.
Curry Paste: Puree all of the ingredients to a fine paste.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
