"Ozgirl" > wrote:
> "Nick Cramer" > wrote in message
> > "Ozgirl" > wrote:
> >> "Nick Cramer" > wrote in message
> >> > "Ozgirl" > wrote:
> >> >> "Nick Cramer" > wrote in message
> >> >> > "Ozgirl" > wrote:
> >> >> >> [ . . . . ]
> >> >> >> Sure I like salmon in any way
> >> >> >
> >> >> > Jun just found whole salmon at $4.99(US) a pound. I asked her to
> >> >> > make
> >> >> > some
> >> >> > like Thai Pla Doog Pad Ped, which is Crisp-fried catfish in a
> >> >> > hot
> >> >> > curry
> >> >> > sauce. Maybe make some pan-fried fillets, smoked or gravlax,
> >> >> > too.
> >> >>
> >> >> What an incredible price! Salmon here is at least $24 per kg, good
> >> >> stuff
> >> >> over $30.
> >> >
> >> > Probably the same here, Jan. This was in an advertisement for a
> >> > local
> >> > mexican supermercado. I suspect they're farmed Pacifics. Jun is
> >> > going
> >> > to
> >> > check for better salmon at a seafood market.
> >>
> >> At that price I would be buying some and using it to check the
> >> quality.
> >> Surprisingly some good stuff comes at a low price from time to time.
> >> $5
> >> per kg chicken breasts I got last week were 100% better than the $11
> >> ones I bought the week before.
> >
> > Well, Jun bought some, but I'll have it tomorrow, as I opted to finish
> > the
> > leftover beef marrow bones and pork soup tonight.
>
> If she uses it for Thai Pla Doog Pad Ped let us know how it turns out.
> I'd like the recipe regardless, when you have time.

She's already told me that the bones are too big, so if she tried to crisp
them the skin and flesh of the fish would burn. So, she'll have to remove
the bones and fry them separately.

Meanwhile, here's the recipe for the curry sauce:

Nam Prik Gang Ped

9 dried little red Thai chiles (prik kee noo)
2 pieces galanga
2 pieces Kaffir lime (makruet) rind
1/4 cup warm water

1 stalk lemongrass, bottom 6" (15 cm) only

2 Tbs finely chopped garlic
1/4 cup finely chopped yellow onion
1 tsp shrimp paste
1/4 cup finely chopped coriander root

1. Remove the stems and seeds from the chiles. Soak the chiles, galanga and
Kaffir lime rind in the warm water for at least 15 minutes. Drain and
reserve the soaking water.

2. Chop the chiles, galanga, Kaffir lime rind and lemongrass finely.

3. Combine all ingredients and pound to a smooth paste in a mortar and
pestle or in a blender (If you use a blender, you may need to add a little
of that reserved soaking water to aid in grinding). Discard unused soaking
water.

Lasts 2 weeks in the fridge, 6 months in the freezer. Use it wherever you'd
like some flavorful heat!

You'll need three times this amount for 1 kg of fish.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~