The method and ingredients are the same as for Red Curry Duck.
Obviously the main ingredient is fish not duck but you can use any white fish with firm flesh.
There are two different ways to cook the fish.
- Remove the skin, cut into 2.5cm pieces and poach in the red curry broth.
- Pan fry the fish skin side down untilt he skin is crispy. Then transfer the fish whole to the broth, immersing the whit flesh in the broth leaving the crispy skin above the level of the liquid. This is very similar to the method of cooking duck in Red Curry Duck.
