• PREP: 15M
  • COOK: 20M
  • SERVINGS: 1

    INGREDIENTS

  • 50g WORLDFOODS Thai Red Curry Paste
  • 50g Halibut fish cut into steak piece
  • 100g flaked fish flesh
  • 50g coconut milk
  • 10g kaffir lime leaves, julienned
  Ingredients for Red Curry Sauce
  • 50g WORLDFOODS Thai Red Curry Paste
  • 100g coconut milk
  • 10g palm sugar
  • 10g fish sauce
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    PREPARATION

  1. Preheat oven to 150C or 300F
  2. Make the fish mousse by mixing WORLDFOODS Thai Red Curry Paste with fish that has been flaked and blended to glutinous consistency. Add kaffir lime leaves and then coconut milk.
  3. Cut the banana leaf into square, add the fish mousses and put Halibut fish in the middle before wrapping with the banana leaf.
  4. Bake in the oven.
  5. Stir-fry WORLDFOODS Thai Red Curry Paste with coconut milk until aromatic, add palm sugar and fish sauce to taste. Serve with baked fish.