Braised fish fillet with sour bamboo shoots – Keang Plah Nor Mai Dorng

Ingredients for 1 servings:

• 250 g fish fillet(s) (pangasius or redfish)
• 2 tbsp oil (peanut or soybean oil)
• 4 tbsp soy sauce, light
• 2 tbsp fish sauce
• 100 g bamboo slices, pickled in a jar
• 2 stalks of basil (lemon basil, bai maenglaek)
• ½ bunch spring onion(s) , (Thai)
• 2 dried red chili peppers, pitted and roughly chopped
• 3 shallots (Thai)
• 1 stalk of lemongrass
• 1 garlic clove(s)
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Briefly drain the pickled bamboo shoots, rinse them, and cut them into strips. For the paste, finely chop the Thai shallots and garlic. Remove the tough outer leaves from the lemongrass. First, cut the lower white part of the lemongrass into rings, then finely chop. First, crush the garlic with a pinch of salt in a mortar and pestle, then crush the chilies, finely chopped lemongrass, and shallots in a mortar and pestle. Roughly chop the remaining lemongrass and pound it with a pestle until soft. Cut the prepared fish fillet into approximately 3 cm strips. Heat the peanut oil in a wok. Fry the seasoning paste for approximately 2 minutes. Briefly fry the roughly chopped lemongrass stalks. Add the fish to the pan, season with soy sauce and fish sauce, and fry for 2-3 minutes, until the fish turns white and lightly browned. Stir in the sour bamboo shoots. Add enough hot water to the sides and stir to just cover the fish. Simmer for about 3 minutes over low heat, turning once. Stir in the spring onions and lemon basil, and serve sprinkled with the chili rings. This *soup-like* curry is best served with fragrant rice for dipping into this delicious broth.