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1
Preheat oven to 200 degrees F.
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2
In a shallow bowl, combine the flour and 1/2 teaspoon Essence.
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3
Season the fish on both sides with the remaining teaspoon Essence.
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4
In a large, heavy skillet, heat 1/2 cup of the vegetable oil to 360 degrees F.
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5
Dredge 2 of the fillets in the flour, coating evenly and shake to remove excess flour.
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6
Fry the fillets until golden brown, about 4 minutes on each side.
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7
Remove with a slotted spatula and drain on paper towels.
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8
Repeat with the remaining fish.
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9
Keep the fish warm in the oven while preparing the curry.
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10
To prepare the curry heat the remaining 2 tablespoons oil in a wok over medium-high heat.
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11
Add the bell peppers and cook, stirring, until soft, 2 to 3 minutes.
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12
Add the garlic and cook for 30 seconds.
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13
Add the curry paste and soy sauce and stir to combine.
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14
Add the stock and bring to a boil.
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15
Lower the heat to a simmer and cook for another 5 minutes.
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16
Add the bamboo shoots and stir to combine.
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17
Add the fried fish and cook until fish is heated through, about 1 minute.
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18
Season, to taste, with salt.
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19
Remove from the heat.
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20
Stir in the basil and serve with jasmine rice.
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21
2 1/2 tablespoons paprika
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22
2 tablespoons salt
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23
2 tablespoons garlic powder
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24
1 tablespoon black pepper
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25
1 tablespoon onion powder
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26
1 tablespoon cayenne pepper
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27
1 tablespoon dried oregano
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28
1 tablespoon dried thyme
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29
Combine all ingredients thoroughly.
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30
Red Curry Paste: Krung Kaeng Phed
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31
20 to 30 red chiles, such as Thai chiles, depending upon taste
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32
3/4 cup chopped shallots
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33
1/4 cup chopped, peeled fresh ginger
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34
1 tablespoon whole coriander seeds
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35
1/4 cup chopped garlic
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36
2 large stalks lemongrass, tough outer leaves discarded, finely sliced
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37
2 tablespoons chopped fresh cilantro leaves
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38
1 tablespoon plus 1 teaspoon shrimp paste
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39
1 tablespoon vegetable oil
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40
2 teaspoons lime zest
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41
Salt to taste, depending upon saltiness of shrimp paste
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42
Stem the chiles, and depending upon taste, keep or discard all or a portion of the seeds (which will make the paste hotter).
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43
Place in a bowl and add enough warm water to cover.
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44
Soak for 30 minutes.
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45
Drain, reserving the water.
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46
Heat a small skillet over medium heat.
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47
When hot, add the shallots, ginger, and coriander seed and cook, stirring constantly, until aromatic, 2 to 3 minutes.
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48
Add the garlic and cook, stirring, for 30 seconds.
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49
Remove from the heat.
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50
Combine all the ingredients in a blender or food processor.
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51
Process into a moist paste, stopping frequently and scraping down the sides, and adding 1 tablespoon of the chili soaking liquid or extra oil as necessary to make moist.
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52
Adjust seasoning, to taste.
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53
Place in an airtight container and refrigerate until ready to use.
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54
(Paste can be stored in the refrigerator for up to 1 month or in the freezer for up to 3 months.)
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55
Steamed Jasmine Rice: Khao Suoy
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56
2 cups jasmine rice, other long-grain white rice can be substituted
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57
3 cups water
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58
In a 2-quart saucepan, combine the rice and water and bring to a boil.
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59
Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes.
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60
Remove from the heat and let sit undisturbed for 10 minutes.
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61
Fluff with a fork before serving.
