Green Curry with Fish Ball Stuffed with Salted Egg

<b>Green Curry with Fish Ball Stuffed with Salted Egg</b>


Clown Featherback Fish Meat

300 g

Raw Salted Egg Yolks


Eggplant (cut in four pieces)

1 cup

Pea Eggplant

¼ cup

Sliced Finger root

2 tbsp

Ripped Kaffir Lime Leaves


Sliced Red Goat Peppers


Sweet Basil

½ cup


1 tsp

RosDee menu Green Curry

1 sachet


300 ml

Water for Dissolving Salt

½ cup

Cooking Method

  1. Dissolve salt with water. Pound fish meat with 1½ tbsp of salt water until sticky and well-blended.
  2. Wrap salted egg yolks with the pounded fish meat and roll into balls.
  3. Boil the fish balls until done. Take them out and set aside.
  4. Boil water until hot and add RosDee menu Green Curry. Cook until the aroma comes out.
  5. Put the fish balls, eggplant and pea eggplant into the boiling soup. Cook until the vegetables are done and soft.
  6. Add kaffir lime leaves, red goat peppers, finger root and sweet basil. Turn off the stove and serve in a bowl.