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Fish Curry (Gaeng Sohm Plah)

This fish curry recipe uses pickled pepperoncini for Thai cooks in a pinch. It's a suprisingly delicious fusion dish, melding East with West.

Ingredients

• 7 small oval flat fish; clean but leave head and bones intact; salt generously with sea salt and let rest 1 hour or overnight
• 1-4 oz can sour curry paste
• 7 pepperoncini salad peppers, cut in half
• 3 oz of the pickling liquid from the pepperoncini
• Fish sauce to taste (Golden Boy brand is preferred)

Shop for curry paste in our marketplace.

Preparation

1. Mix the curry paste in a small 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. The amount of water needed depends upon the size of the fish, but don't add too much.
5. Bring to a boil over high heat. Reduce the heat to medium high, cooking at a low boil (not a simmer!).
6. Add the pepperoncini and the pickling liquid.
7. Boil until the fish is opaque, i.e. just cooked.
8. Taste and add fish sauce to taste.

Serve over steamed Thai jasmine rice. Add a little less curry paste if you prefer it less spicy.

Serves 3 to 4.

Why not try these other curry recipes: Shrimp Curry Recipe, Chicken Curry Recipe.

Thai Food Newsletter:	Advanced Search	Site Index: Go to page --> ========= Home Page ========= Thai Groceries --- Rice --- Asian Noodles --- Pad Thai --- Satay --- Curry Paste --- Fresh Curry Paste --- Thai Sauces --- Spices --- Thai Pastes --- Fresh Ingredients --- Pickled & Preserved --- Flour and Sugar --- Cooking Kits --- Asian Snacks --- Beverages --- Canned Food --- Thai Fruit --- Curry & Soup --- Convenience Food ========= Asian Cookware --- Mortar & Pestle --- Sticky Rice Steamer ========= Thai Cookbooks ========= Fruit Carving ========= Thai Recipes