Thai Curry Fish Head Claypot

Name: Thai Curry Fish Head Claypot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g (flower chain) Bighead carp head; Moderate amount (use curry powder if you don't have one) Thai Curry Pack; 3 slices Dried lemon leaves; 1 Dried ginger; 3g Dried lemongrass; 8 pcs Fresh Chaotian Pepper; 8g salt; 1/2 onion; 1 carrot; 1/2 lemon; Some starch; 15g butter

by Pizza Grass

4.9 (1)

Favorite

6

Difficulty

Easy

Time

30m

Serving

2

If you don’t have any appetite to eat in a hot summer, make a Thai dish. Let’s make a hot and sour appetizer to make sure your appetite is open

Thai Curry Fish Head Claypot

1. Half a bighead carp head

2. Cut into small pieces with a knife and marinate for 10 minutes, then add dry starch

3. Dried lemon leaves, dried ginger, dried lemongrass, pre-soaked for half an hour

4. Cut the garnish into large pieces and set aside

5. Fry in a frying pan on high fire

6. Change the color, remove and drain the oil

7. Take a small casserole and add 15 grams of butter. After boiling, add chopped peppers, lemon leaves, dried ginger, dried lemongrass

8. Squeeze half of the lemon juice evenly into the pan and sprinkle with coriander.

9. Then add the fish cubes, carrots and curry seasoning packet, add water until the ingredients are submerged, cook on high heat, switch on low heat and simmer for about 10 minutes