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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