I am still recovering from my Bangkok vacation, which includes withdrawal symptoms due to the yummy Thai food that I am missing now that I'm back home.
Solution? Try to cook food,
Thai-style. I say Thai-style because I don't know if this dish exists
in Thai cuisine, but I am making it inspired by Thai food and using
"Thai" ingredients - kaffir lime (I have a couple of trees in the food
garden!), coconut cream, lime, galangal, chili...
300 ml thick coconut cream
2 fillets of sole, about 700 to 800 grams
3 tablespoons fish sauce
3 pieces kaffir lime leaves (double leaf)
1 large lime or 2 small limes (or lemon)
2 pieces dried galangal
2 pieces finger chili
150 ml of coconut cream in a baking dish (just big enough to fit the
fillets). Rub 1 tablespoon of fish sauce on each fillet then lay the
fillet in the coconut cream. Add the remaining 1 tablespoon fish sauce
to the remaining 150 ml of coconut cream; mix then set aside.
preheat the oven to 350℉. Slice the kaffir lime leaves into thin
strips. Slice half the large lime or 1 small lime into thin rounds.
Slice the finger chilies in diagonal strips.
Place the dried galangal
in the baking dish (not on the fish). Arrange the lime slices on the
fish fillets, then place the kaffir lime leaf strips and finger chili
pieces all over.
Bake about 30 to 35 minutes. Drizzle lime juice over the fish after it bakes, in accordance to personal taste.