Give away the recipe of "sapling fish," bouncy meat, curry fragrance, good to sell.

# Join the kitchen with Lemon8Today, I offer a simple menu, easy to make, easy to sell.

Today, you will take it to the kitchen to make an ancient Thai menu that anyone eats, you must love with "baked fish." This recipe focuses on fish meat, stirring until sticky, bouncy, fragrant, chili curry, so write down the recipe!

🛒 raw materials (for 4-5 krathong)

• 500 grams of grated larch fish meat

• 2 tablespoons of spicy curry peppers, depending on your preference

• 250 ml of coconut milk

• 1 egg

• 1 tablespoon fish sauce

• 1 tablespoon of beep sugar

• 3-4 alley bergamot leaves

• Shredded Cabbage / Basil Leaf (Vice Buttress)

• Red blue pepper + alley bergamot leaves (for makeup)

👩🏻‍🍳 How to do

1. 🥣 Pounded / mauled fish meat

Coil the grilled fish meat to bounce sticky (about 5-10 minutes) until the meat is silky.

2. 🌶️ Mix the curry.

Add the spicy curry chili + chicken egg + fish sauce + beep sugar. Stir well.

3. 🥥 Add coconut milk gradually.

Slowly pour coconut milk in. People go the same way until the mixture is smooth.

4. 🌿 Put the alley bergamot leaves.

People around. The smell is very fragrant.

5. 🍃 Scoop on the cockerel.

Grab the bottom with cabbage or basil leaves and scoop the mixture in.

6. 🔥 Steamed

Steamed for 20-25 minutes until cooked.

7. ✨ Makeup

Slightly topped with coconut milk, sprinkled with sky peppers + alley bergamot leaves.

Finished, hahahaha

# Go to the kitchen with Lemon8 # Give away recipes # Hug fish # Thai food