1-1/2 cups white fish fillets
1 cup mixed thai eggplants (small and egg sized)
2-6 small red chilli’s
1 inch piece galangal
3 green peppercorn stems
5 stems thai basil
3 cloves garlic
1 stem lemongrass
3 kaffir lime leaves
1 Tbsp red curry paste
3 tsp fish sauce
2 tsp palm sugar (or brown sugar)
1 Tbsp vegetable oil
1/3 cup flour
freshly ground black pepper
Extra vegetable oil for frying
- Cut your fish into inch square pieces and lightly dust with cornflour.
- Heat some oil in a wok and when it is smoking, quickly fry the pieces of fish til they begin to brown. Place on paper towels to drain oil.
- Prepare your vegetables for the dish. Wash and cut eggplants into bite sized pieces, finely dice the chilli, lemongrass and garlic, and finely slice the kaffir lime leaves and galangal.
- Heat 1 tbsp vegetable oil over medium high heat. Add the garlic, chilli and lemongrass and cook until fragrant
- Carefully add the fish to the pan plus the galangal and curry paste and cook for 1 minute. Add the peppercorns and eggplants and cook for 2-3 minutes to soften.
- Add seasonings to the wok – fish sauce, oyster sauce, palm sugar , and ground black pepper to the wok and stir well to combine.
- Cook for 5 minutes then stir through the basil leaves.
- Serve fish with steamed rice or sticky rice.
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks taditional Thai with her own twist. Sarin also loves being a wife and mother.