Steamed Fish Curry
Boneless spotted featherback fish, Minced
thinly sliced cabbage
SUNSAUCE Suki Sauce
lime leaves, Chopped
red goat pepper (phrik chifa), Sliced
- Mix together with boneless spotted featherback fish-minced, SUNSAUCE suki sauce, 1 cup of coconut milk and egg, stir until they become thick.
- Place sweet basil on the bottom of foiled or banana leaves cup, then place thinly sliced cabbage on the second layer, and finally fill the prepared mixture No. 1, and garnish with chopped lime leaves and sliced red goat pepper. Next, bring it to steam until boiled and topped with coconut milk ( ½ cup left). Finally bring to steam again until done. Ready to serve.