- Coconut oil
- Chopped peppers
- 2 minced shallots
- 3 3 inch pieces of lemon grass, bruised
- 1 tsp Na rog (chili & dried shrimp paste)
- 1 fat pinch of ground turmeric (not shown)
- 2 Fish filets
- 1 tsp Fish sauce
- Lime
- Fresh cilantro
- Fresh Thai basil
Ooops...I neglected to take a photo of:
- Heat a little coconut oil
- Saute shallots, lemon grass, na rog until soft.
- Add turmeric and stir in
Cook Fish
- Add fish and fish sauce.
- Cook until done.
- Plate the fish & wipe out the pan
- Cook peppers on high heat to blister the skins, but still keep a little crunchy, and splash with fish sauce.
Serve
Serve the fish and peppers with the fresh herbs and a lime wedge. 1/8 lime was enough.
