Wineshark Cooking Class - Curry Fish Head 咖哩魚頭

Ingredients (for 4):

• Ling - 400 g
• Ginger - 4 slices
• Okra - 100 g
• Garlic - 4 cloves
• Bay leaf - 3
• Curry powder - 3 tbsp
• Dried shrimp paste - 1 tbsp
• Turmeric powder - 1 tsp
• Onion - 1
• Coconut milk - 1 cup
• Salt - 1.5 tsp
• Coconut sugar - 1 tbsp
• Fish sauce - 2 tsp
• Red chili - 1
• Lemongrass - 2 
• Tomato - 2

Procedures:

1. Clean the fish fillet and marinate with salt on both sides. Then steam with the ginger slices on top for 12 minutes.  

2. Remove the fish fillet and discard the ginger and the jus. Cut into big pieces.

3. Cut the onion finely.

4. Remove the seeds of the red chili. Wash the okra and remove the head. Smash the lemongrass.

5. Cut the garlic finely.

6. Cut the tomato into quarters. 

7. Heat the pot with 2 tbsp of oil, and then add the garlic and onion to stir fry.

8. Add the dried shrimp paste, lemongrass, curry powder and turmeric powder to stir fry.

9. Add okra, tomato, red chili, coconut sugar, fish sauce, 1/2 tsp of salt and 250 ml of water. And turn up the heat.

10. Add the fish fillet, bay leaf and coconut milk, continue to cook for 2 minutes. Then serve.