Bream and Green Bottle Gourd Cooked in Coconut Cream – Geng Hang Pla

I N F O If you buy a whole fish and then fillet it, prepare a broth from the bones with coconut milk – with a few shallots, a piece of lemongrass, the skin of the krachai and a tiny bit of salt. Gently simmer for about 20 minutes, then pour off through a sieve. Scrape as much meat as possible from skin and bones and form into paste.

To experiment, any crab, scallops, fish, or even thick oysters will work for this dish, and squash or cucumber can be used instead of bottle gourd as well.

P R E S E D First, grind paste ingredients in a mortar to a smooth paste.

Cut fish into large but fine pieces. Bring coconut milk or broth to a boil and season with a little salt and sugar. Stir paste until melted, then add bottle gourd. Cook until almost done (5 to 8 min), then add fish, krachai and coconut cream. Cook fish in no more than 1 to 2 min, then add remaining ingredients.

The soup should taste salty, peppery and aromatic of krachai and lemon basil.

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