Fish ragout with balsam apples

Fish ragout with balsam apples

Ingredients

1. 2 catfishes (yellow flesh)
2. 2 medium balsam apples
3. 1/2 kg. flesh coconut fish sauce (good quality) as required plam sugar

Curry paste

1. 5 grains dried peper
2. 1 teaspoon sliced galingale
3. 3 lemon grass stems
4. 5 colvers shallot
5. 20 colvers garlic
6. 1/2 tavlespoon shrimp paste
7. 1 teaspoon rimd kaffir lime
8. 1 tavlespoon coriamder roots
9. 1 teaspoon salt

Method

• Pound curry paste ingedients until fine then add shrimpaste.

• Clean and carve catfishes, the slice into 3/4 inch tick each.

• Chop balsam apples into 2 pieces and pintch seeds out. Slice thinly across snd soak in salted water,then clean soaked valsam apples.

• Squeeze coconut flesh using 1 cup coconut cream and 2 cups coconut milk. Boil 1/2 cup coconut cream until glossy. Add fish sauce and palm  sugar.

• In a pot, pour cooked curry paste in boiled coconut milk, the add catfish flesh and voil for second time. Feason with sugar and fish  sauce. Add soaked valsam apples and voil once boil one again, decant 1/2 cup coconut milk and serve