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Main course · Thai

Gaeng Som Pla Kapong (Southern Sour Curry with Sea Bass)

30 min Serves 4 ~158 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g sea bass fillets
  • 3 shallots
  • 3 dried red chillies
  • 1 tsp shrimp paste
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 courgette, diced

Nutrition (per serving)

Calories
158 kcal
Protein
20.5 g
Carbohydrate
11.9 g
of which sugars
9 g
Fat
2.9 g
of which saturates
0.7 g
Fibre
1.7 g
Salt
2.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cut the sea bass into large chunks.

  2. 2

    Blend the shallots, dried red chillies and shrimp paste with a splash of water to a rough paste.

  3. 3

    Fry the paste in a little oil in a pan for 2 minutes until fragrant.

  4. 4

    Pour in 400ml water and the tamarind paste, bring to a simmer and cook for 5 minutes.

  5. 5

    Add the courgette and simmer for 5 minutes until just tender.

  6. 6

    Lower in the sea bass and poach gently for 4 minutes until it flakes easily, then season with the fish sauce and palm sugar before serving with jasmine rice.

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