Directions

To Cook

1. Coat the fish with lemon juice and salt.
2. Coat the fish thinly with flour before frying in heated oil until cooked both sides, drained and set aside.
3. Stir fry coconut milk over medium heat until oil appears, add the curry paste and stir fry until fragrant.
4. Combine light coconut milk, stir well. Bring to the boils.
5. Place the fish one at a time, gently stir and then add fish sauce and sugar. Cook for 2 mins. Return to the boil for half a minute and remove from heat.
6. Serve in a soup plate, topped with kaffir lime and red chilli.
7. Serve with rice.