Hello, everyone 🙏🤗....I hope you're all doing well and have a wonderful Friday 😍.....Today, I’m happy to share a Thai recipe I made this morning.That is Ma-Yong Fish and Pickled Bamboo Shoot Coconut Curry
Yesterday, my husband told me that if I went to the fresh market, he’d like me to buy Ma-Yong fish ( It's a type of marine fish) to make a spicy coconut curry with pickled bamboo shoots. So, after dropping the kids off at school, my destination was the Thursday fresh market, because that’s where I’m sure to find Ma-Yong fish. I bought half a kilogram for 70 baht. When I got home, I headed straight to the kitchen and started cooking right away!
🐟 Ingredients and Condiments
- Fresh Ma-Yong fish 1/2 kg.
- 300 grams of pickled bamboo shoots
- 1 tablespoon of red curry paste
- 1/2 tablespoon of shrimp paste
- 2 teaspoons of palm sugar
- 1 tablespoon of fish sauce
- a pinch of MSG (optional)
- 3-4 kaffir lime leaves
Preparation of ingredients
Fresh Ma-Yong fish
- Since the fish has already been sliced into pieces, I just rinse it with cold water and then wash it with saltwater to remove any blood and eliminate the fishy smell. After that, I rinse it again with cold water and place it on a rack to drain.
pickled bamboo shoots
- Rinse the pickled bamboo shoots with cold water 2-3 times, then place them on a sieve to drain.
Kaffir lime leaves
- Wash them thoroughly, pat dry, then tear the leaves off the stems. Prepare them to add fragrance to my spicy curry.
🥘 Procedure
- Pour coconut milk into a pot or pan (I use a pan). Add the curry paste and shrimp paste, then mix well. Place the pan on the stove over medium heat and wait until the curry comes to a boil.
- Once the broth is at a rolling boil, gently add the fresh Ma-Yong fish (prepared beforehand), ensuring it's evenly distributed in the pan. Simmer until the fish is cooked through.
- Add the pickled bamboo shoots, then slowly stir to combine. Wait until the broth boils again.
- Season with fish sauce, palm sugar, and MSG (optional). Adjust to taste
- Finally, add kaffir lime leaves, turn off the heat, then ladle the curry into a bowl and serve
🐟 Thai-style Ma -Yong Fish and Pickled Bamboo Shoot Coconut Curry
The flavor of this bowl is a perfect balance of spicy, sour, and savory. The rich and creamy curry paste complements the freshness of the fish and the tangy pickled bamboo shoots.
Thank you to all my supporters and see you soon
With love ❤️
@piyamas
