Lemon grass and kaffir lime

Lemon grass and kaffir lime

Ingredients 

1. 1 kg. cleaned belly-flesh of pangasius larnaudii
2. 10 slices galingale
3. 3 cleaned beaten coriander roots
4. 3 cleaned beated lemon grass stems and cut into inches each
5. 1 teaspoon salt
6. 3 tablespoons fish sauce (good quality)
7. 2 tablespoons lemon juice
8. 20 guinea pepers
9. 5 kaffir coriander leaves
10. 6 cups chicken broth
11. 2-3 tablespoons roasted curry paste

Method

• Heat chicken broth to boiling point, add galingales, lemon grasses,kaffir lime leaves, coriander roots and salt. Boil once again, and pieces of fish and heat to boiling point (do not stir)

• Season with roasted curry paste, fish sauce lemon juice, guinea pepers and sprinkle on top with coriander leaves. Taste to favour and serve.

Note

Roasted curry paste method.

• Heat oil in the pan. Put dried chillies and stir until fine. Pour into a bow!

• Put shallots and garlice into the pan and stir until fine. Pour into a bow!

• Pound stirred curry paste until well mixed. Stir pounded curry paste with boiled oil  until fine and dissolve in Dtom-yom.