Serves : 4
Prep Time : 20 minutes
Cook Time : 30 minutes
– 1 cleaned Mullet (400g)
– 500g of Green Papaya
– 4 cups of Chicken Stock
– ¼ cup of Curry Paste
– 3 tablespoons of Fish Sauce « Real Thai ® »
– 2 tablespoons of Palm Sugar
– ½ teaspoon of Salt
– 50g of Tamarind Paste « 3 Chef’s ® »
– 1 ½ tablespoons of Lemon Juice
For the tamarind sauce: Dilute the tamarind paste in a bowl of very hot water. Stir well, taking out any lumps, and then leave it to soak for 30 minutes. Squeeze and filter out the water.
Cut the fish into round pieces, 2.5cm thick. Put aside. Peel the papaya. Rinse well and chop the papaya into small pieces. Put aside.
In a pot, stir together the chicken stock and the curry paste, mix well and bring it to boil over a medium flame.
Add the papaya and cook until it is tender. Add the fish. Cover with a lid and leave to simmer until the fish is cooked. According to your taste, add the fish sauce, palm sugar, salt, tamarind sauce and lemon juice.
Bring it to boil again, then turn off the flame. Pour into a bowl.
For a Change :
You can also replace the mullet fish with carp or mackeral.