Yee hao! I'm still alive!
"Life is tough" is my friend's favorite phrase. It puts a smile on my face every time thinking of it. Life is indeed tough but it has its beauty. We've been super busy with houses - house inspection, moving, getting the old house ready for rent, and the list goes on and on. As of today, it marks day 6 that we stay in our new house. I haven't even talked about tax season and our Thailand upcoming trip! Yeah, life is tough. Tee hee.
Packing/unpacking isn't fun. We have so much crap. I shouldn't come to a surprise to see how much we accumulate "stuff". Anyone wants to help me unpack?
Now to the food, curry is probably the most common Thai dish you know after Phad Tai. I spiced up and tweaked a common known red curry and, served with herbed rice and panko fried cod. A creamy of curry paired well with crunchiness of panko coated fried cod. Basmati rice and saute spinach brought the dish together.
Lime adds more flavor to the curry sauce and also to the fish. I squeezed lime juice onto the fish and let it sit for half hour before coating it with egg, flour, and panko. This dish has different texture from crunchiness (from fish), creamy (from sauce), and tenderness (from saute spinach and rice). I won't miss adding alcohol into the dish. Sake was chosen to add in spinach! Believe me alcohol makes anything tastes better.
Panko fried Cod, Lime Red curry, and Herbed Basbati rice
Panko fried Cod ingredients:
1 lbs cod fillets, cut into 6 equal pieces
6 tsp salt (1 tsp per fillet)
3 tsp black pepper (1/2 tsp per fillet)
3 eggs, lightly beaten
Canola or vegetable oil for frying
- Squeeze lime juice over cod fillets and let it sit for about half hour in the fridge.
- Season fillets with salt and pepper
- In 3 separated wide bowls, prepare one for flour, one for beaten egg, and one for panko
- Dip each fillet in flour. Shake out excessed flour. One at a time.
- Dip the fillet into beaten egg, then onto panko. Set aside.
- Repeat this for 6 fillets.
1 can coconut milk
2-3 tsp grated fresh ginger
1/2 lime, juiced
1/2 cup chopped red bell pepper
- On a hot pot, add 2 Tbs coconut milk and curry paste. Stir it together to get a flavor and smell out off curry paste. Add ginger and red onion. Cook for a min or so. Add the rest of coconut cream and palm sugar. Cook until sugar has dissolved. Add bell pepper. Turn off the heat. Add lime juice and basil. Adjust to taste.