Ingredients
Scale
For the Fish Green Curry Broth
- 100 gr Bar (or Sea Bass Fillet)
- 10 gr Lemongrass
- 3 gr Galangal
- 5 gr Garlic
- 5 gr Shallot
- 2 gr Kaffir Lime Leaves
- 5 gr White turmeric (replaceable with normal Turmeric)
- 5 gr Turmeric
- 20 ml Gluten Free Fish Sauce
- 10 gr Palm Sugar
- 100 ml Fish Stock
- 100 ml Coconut milk
- 130 gr Khmer noodles or Rice Vermicelli
Vegetables for Garnishing
- 5 gr Long Beans
- 5 gr Banana Bud (omit if you can’t find)
- 2 gr Bean Sprouts
- 2 gr Cucumber
- 5 gr Water Lily Stems (omit if you can’t find)
- 2 gr Green Papaya
- 2 gr Ambarella Leave (replaceable with Basil or Parsley)
- 5 gr Watercress
- 5 gr Parsley
- 2 gr Yellow Pear Flower (or any Edible Flowers)
Condiments:
- 5 gr Lime (sliced)
- 1 gr Chili (thinly sliced)
Instructions
- Clean and cut the vegetables, herbs and Cambodian flowers.
- Prepare ingredients to make fish curry broth. Boil the fish in water with lemongrass, galangal, garlic, shallot, Kaffir lime leaves for 30 minutes.
- Separate the fish from the stock you obtained. Blend lemongrass, galangal, garlic, shallot, Kaffir lime leaves with the turmeric and, when blended, add the cooked fish and blend again.
- Add this mixture to the stock you set aside and bring it to a boil, add gluten free fish sauce, palm sugar, fish stock and coconut milkand boil for 20 more minutes.
- Boil water in a small pot, and cook the noodles in it for about 5 minutes. When ready, place them in a bowl.
- Pour the fish green curry onto the noodle bowl and top it with the vegetables, fresh herbs and flowers you previously cut.
- Serve accompanied with the condiments (chili for a spicy kick, lime for a sour twist).
- Category: Starter