Thai Recipe

3 tbsp sour curry paste (Gang Som Curry Paste)
500 grams fish fillets, each laced half-inch thick
½ cup celery, cut into half-inch pieces
100 grams Chinese cabbage, shredded
150 grams string beans
2 cups stock
1 cup oil to deep fry the fish

Seasoning
4 tbsp fish sauce
2 tbsp sugar
3 tbsp lemon juice

Instruction

1. Deep fry the fish until golden brown. Drain and allow to cool.
2. Bring the stock to the boil, stir in the sour curry paste.
3. Add all the vegetables; bring to the boil 3 minutes. Add the seasoning and transfer to a serving plate.
4. Put the fried fish on a bed of vegetable. Serve hot with the remaining curry stock.