Name: SPICY HOT AND SOUR CURRY FISH
Yield: 1 servings
Cuisine: Thai
Ingredients: 250 GM FISH FILLET; 2 TBSP YELLOW CURRY PASTE; 20 GM CELERY; 20 GM SPRING ONION; 20 GM CABBAGE; 5 GM CORIANDER; 2 TBSP FISH SAUCE; 1 TSP SUGAR; 2 TBSP LIME JUICE; SALT & PEPPER (TO TASTE); 5 GM CHOP CHILI

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SPICY HOT AND SOUR CURRY FISH — Formulation & Method | CuliNect