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1.
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Pat each of the fish fillets dry with a paper towel, then cut each into quarters.
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3
Stir together the flour and pepper in a pie plate or shallow dish.
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Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture.
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Shake off any excess flour and set aside.
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2.
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Heat the wok or vegetable oil in a large skillet over medium-high heat.
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Once hot, lay half of the fish pieces into the pan in a single layer.
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Cook for 1-2 minutes per side, until crisp and brown.
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The fish doesnt need to be cooked all the way through at this point because it is going to simmer later on.
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Once crisp, remove from pan and set aside.
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Repeat this process with the remaining half of the fish pieces.
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3.
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Reduce the heat to medium and wipe out any excess oil in the pan, then add half a can of coconut milk.
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Cook, stirring occasionally, until the coconut milk is hot and foamy.
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Add in the curry paste and stir for about 2 minutes to work it into the coconut milk, using the back of a wooden spoon to break up any large pieces.
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4.
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Add the rest of the coconut milk, as well as the water, sugar, fish sauce, and lime leaves (if using).
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Stir for one minute, then return the fish pieces to the pan.
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Spoon the curry sauce over the top of the fish.
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Reduce the heat to low and let it simmer for 10-12 minutes, or until fish has cooked through.
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Discard lime leaves.
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5.
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Put some rice into each bowl.
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Top it with fish and some pan sauce.
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Garnish with cilantro and lime wedges for squeezing.
