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Here are the ingridients that are required to serve a perfect Seabass Thai jungle curry:
- Use 2 pieces of sea bass fillets.
- Get 1-2 tbsp of vegetable oil.
- Prepare 1-2 tbsp of fishsauce.
- Prepare 1 of tap palm sugar or brown sugar.
- You need 2-3 of thin slice lady fingers or kra-chai (or if you cannot find it you can use about 2 tbsp thin slice ginger).
- Use 2-3 of Thai egg plants or you can use baby aubergines instead (chopped in 6.
- Prepare 1 handful of thai basil leaves.
- You need 1 of big red chilli.
- Prepare 1 pinch of Salt and pepper.
- Take 2-3 bunch of baby peppercorn (optional).
- Use 2-3 of kaffir lime leaves.
- Prepare 2 tbsp of jungle curry paste (you can buy a ready made one at a big local Asian grocery store or can use just normal red curry) Or you can make your own jungle curry. Check out my ‘Jungle curry paste’.
Done with the ingridients? Here are the steps on cooking Seabass Thai jungle curry:
- Thin cut just about cut through your sea bass on the skin side. Seasoning with salt and pepper. Have your pan on high heat, add some cooking oil in and pan fry your fish upside down for 2-3 min then turn over and fry the other side for a min or 2.Take the fish out and leave it aside..
- On the same pan with medium high heat, add jungle curry paste in, stir well. Add eggplant in follow by fish sauce, palm sugar.
- Add some baby peppercorns and kaffir lime leaves in. Taste your curry it should be spicy, salty and then just a hint of sweetness..
- Serve with Thai jasmine rice.
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