Ping Ngop Pla

Grilled Branzino, Curry Pasta, Coconut, Fish Sauce, and Banana Leaf

Chef Ohm Suansilphong of Fish Cheeks | New York

Yield: 2 to 3 servings

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INGREDIENTS:

Curry Paste:
30 grams dried large red chiles (prik cheefa haeng), halved, seeded, soaked in hot water 10 minutes, finely chopped
10 grams finely chopped dried small red chiles (prik keenoo haeng)
10 grams Maldon salt
20 grams finely chopped bird's eye chiles
10 grams grated makrut lime zest
20 grams finely chopped lemongrass
20 grams finely chopped finger root
20 grams finely chopped galangal
60 grams thinly sliced fresh turmeric
80 grams thinly sliced shallots
150 grams thinly sliced garlic
30 grams shrimp paste (kapi)

To Assemble and Serve:
1 quart coconut cream
1 teaspoon fish sauce
½ tablespoon sugar
5 grams makrut lime leaves
1½ pounds whole branzino, scaled, eviscerated, rinsed

METHOD:

For the Curry Paste:
Using a mortar and pestle, pound dried chiles and salt to a smooth paste. Add remaining ingredients one at a time, making sure to pound each one to a smooth paste before adding the next.

To Assemble and Serve:
In a saucepan over medium heat, simmer cream, add fish sauce, sugar, and 150 grams Curry Paste. Cook 3 to 4 minutes, stirring to combine. Add lime leaves, cool, cover, and refrigerate overnight. Prepare a hot grill. Completely cover both sides of branzino with curry mixture and wrap in banana leaf. Grill fish over medium heat approximately 20 minutes, until fish is cooked through.

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