I had a hot as green curry once with salmon-as in fresh caught Australian salmon.
It would have been good except it was too hot & the cook couldn't be bothered whippin off the fillets, so it was a quick scale, cutlets, wash off the guts & drop in the curry.
Spent half the time pickin bones outa me mouth, & the rest of the time with head in a bucket of ice water...it was really hot...!!
so hot, the next morning butt hole went down for a dunk...!
But a lighter & slightly sweeter green curry is good for a dense fish like that i rekon...well id give it a crack if i had
too much of it..
Ive had fresh snapper fillets in a mussaman curry--dam nice...!!!...but that was in a restaurant & i cant replicate their mussaman which is a shame...!!!
And i agree Bigpete...as a general rule i think white wine is disgusting-im a plain beer n Scotch guy-but i will have a glass of a good dry sav blanc with a nice spread of Thai dishes...it seems to go nice.
Bigjobss wrote:Sounds like a wine for gummy swap is on the cards!
I like the idea of red duck curry...!! Ill have to go get meself a duck now...!!
The man who knows everything, doesnt really know everything...he's just stopped learning...