Khanom Jeen Gourami Sauce with Fish Balls

Ingredients:

1. Bang Bo Gourami, Size XL, Akacha Farm
2. Fish balls, Teng Hai
3. Chili red curry paste
4. Coconut milk
5. Paprika
6. Dried Rice Vermicelli
7. Garlic
8. Shallots
9. Galangal
10. Lemongrass
11. Kaempferia
12. Palm Sugar
13. Salt
14. Fish Sauce
15. Fresh vegetables of your choice
16. Organic Hill Tribe Eggs
17. Sauerkraut from The Serial Pickler
18. Boneless Crispy Gourami, Akasha Farm
19. Gourami Fish Chili Paste Stir-Fried Ginger, Akacha Farm
20. Salmon Skin, Tom Yum Flavor, Akacha Farm
21. Baked Fish with Herbs, Akacha Farm

Cooking Method:

1. Soak dried rice vermicelli in water for 5-10 minutes, then blanch in boiling water. When the noodles are soft and chewy as desired Bring them out and wash them with water until they cool down.
2. Bring garlic, shallots, galangal, lemongrass, galingale to smash or cut. Roast it until fragrant.
3. Fry the fried gourami to remove the bone. Leaving only the fish and blended with herbs that we roasted thoroughly.
4. Put the coconut milk and red curry paste in a pot and stir until the coconut milk is starting to smell good. Pour in the gourami and herbs we’ve blended and stir until everything is mixed well. Add fish balls and season with palm sugar, salt, fish sauce, then add more coconut milk and taste as you like. Add spiciness with garden paprika (optional).
5. Serve with various side dishes as you like. (Fresh vegetables, chicken eggs, sauerkraut, boneless crispy fried gourami, chili paste with ginger, salmon skin, Tom Yum flavor, and herb-roasted fish)