Perch with Curry Paste

Name: Perch with Curry Paste (Ngob Pla)
Cuisine: Thailand
Ingredients: 200 g (7 oz) freshwater perch fillet, thinly sliced; 3 tablespoons of the curry paste; 15 mL (1 tablespoon) fish sauce; 1 teaspoon white (granulated) sugar; 125 mL (½ cup/4 fl oz) coconut cream; 5 kaffir lime leaves, shredded; 2 banana or cabbage leaves, cut into 30 cm (12 in) lengths; 2 banana or cabbage leaves, cut into 30 cm (12 in) lengths; 5-20 dried large red chillies, deseeded and chopped; 6 red shallots, chopped; 4 cloves garlic, chopped; 1 stalk lemongrass, sliced; 1 tablespoon galangal, peeled and shredded; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon salt

Ngob Pla

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

ANY SEAFOOD CAN be used instead of the freshwater perch. It is important to char the banana leaves in order to obtain the smoky flavour which needs to permeate the fish. If using cabbage leaves instead of banana leaves, it is wise not to char them too much as they will impart a bitter flavour to the fish.

Ingredients

200 g (7 oz) freshwater perch fillet, thinly sliced
3 tablespoons of the curry

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Method

In a bowl mix the fish with the curry paste, then add the fish sauce and sugar. Gradually incorporate the coconut cream, then fold in the kaffir lime leaves. Place the mixture in the middle of the banana leaves. Fold the right third over the mixture and then fold the left third over that. Secure the join and ends with toothpicks. Wrap in foil. Grill, broil or roast for 15 minutes, turning regul