Some positive COVID-19 cases have been detected among fishmongers and therefore a number of fish stalls at the wet markets are closed today. I took out the fish stored in my freezer. I deep fried some fish smeared with turmeric powder, salt, black pepper powder, and pounded coriander seeds. After I deep fried the fish, I made a simple Thai-style dip that is so packed with flavour. It livened up my lunch.
𝗧𝗵𝗮𝗶-𝗦𝘁𝘆𝗹𝗲 𝗗𝗶𝗽
10 fresh red chilli padies
30 g coriander leaves and root
40 g garlic cloves
40 g grated palm sugar
125 ml lime juice
40 ml fish sauce
Pinch of salt (optional)
METHOD
Place all above ingredients into a blender and blend coarsely. Alternatively, hand-chop the ingredients and combine them together.
Can be stored up to 2 days in the fridge.
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