Fried Perch with Red Curry and Lychees Recipe

Perch are carnivorous fish that are most commonly found in small ponds, lakes, streams, or rivers. These fish like to feed on smaller fish, shellfish, or insect larvae, but can be caught with nearly any bait. They commonly spawn during the spring, when the females lay strings of eggs in covered areas such as near branches or underwater plants. They truly form such a delicacy once prepared. Test this recipe with Lychees.

 Cook time 15 minutes and 30 minutes for marinating (serves 3)

Ingredients for the recipe

500g skinless perch

2 tablespoon oyster sauce

4 tablespoon fish sauce

1 bitter gourd

1 dried large chilli

4 tablespoon vegetable oil

1 tablespoon palm sugar

1 tablespoon red curry paste

2 tins unsweetened coconut milk

1 tin lychees (400ml)

Procedure for the recipe

• Dry the perch fillet and cut into 3cm chunks. Marinate in the fish and oyster sauces for 30 mins.

• Halve and seed the bitter gourd and cut into slices 0.5cm thick. Cut the chilli into rings.

• Heat the oil, gently fry the finely chopped palm sugar and curry paste, then add the coconut milk and bring to the boil. Add the bitter gourds and leave to simmer gently for 5 mins.

• Add the drained lychees and the fish chunks and leave to draw for 2 mins more. Towards the end, sprinkle with chilli rings. Serve as required.