Put the oil into a wok and when it is hot, add the fish and fry until it turns golden brown.
|300||g||snake-head fish fillets (cut on the diagonal at 5mm intervals (bite-sized pieces).)|
|1 1⁄2||c||coconut cream|
|3||T||curry paste (red or panaeng)|
|1||big, red chilli (fresh-shredded)|
|4||kaffir lime leaves (shredded)|
|coriander (to garnish)|
|sweet basil (to garnish)|
Put the oil into a wok and when it is hot, add the fish and fry until it turns golden brown. Remove from the oil, drain on kitchen paper and transfer to a serving plate.
Put the coconut cream into a wok and fry for a couple minutes, stirring continuously, until the coconut oil begins to separate out. Then add the curry paste and fry for another couple of minutes.
Once the paste is cooked, add the palm sugar, fish sauce and red shredded chilli.
Turn off the heat and pour the sauce over the top of deep-fried fish. Serve garnished with the kaffir lime leaves, coriander leaves and sweet basil.
Red snapper, plaice or halibut can also be used.