Curryfish

By VicentaLakin

Curryfish
This dish is typical of South-East Asian curry, which uses a little spicy, sour curry, which highlights the smell of fish。

Recipe Recommendations

  • bass art. 1
  • green curry cream 50 grams
  • citronella 4 pieces
  • palm sugar 8 grams
  • fish sauce 5 ml
  • straw mushroom of 5
  • coconut milk 150 ml
  • lime leaves 3 tablets
  • oil 20 ml
  • water 400 ml

Steps for Curryfish

  • 1
    (b) Scratches are slaughtered, cleaned, the fish cut off from the back and cut into 4 cm
  • 2
    • Clean slashing of the fragrance and hot water in the middle of the mushrooms
  • 3
    (b) Mains, fabrics and water in the pot
  • 4
    Cover the pan, start the [ASR-Finsh] function, and the cooking program is self-executing
  • 5
    When the cooking is over, the food will come out carefully。

    • Curryfish Make Tips

    1. Curry paste is a common seasoning in Southeast Asian countries such as Thailand; it comes in varieties like red, green, and yellow curry and can be ordered online. 2. Fish meat offers sufficient umami but lacks aroma, which pork belly can compensate for. 3. This dish tastes better after cooling.

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