Green Curry with Clown Featherback Fish Balls Stuffed with Salted Egg

1. Wash the Royal Umbrella Brand 100% New Crop Jasmine Rice only once and then cook it.

How to Make Fish Balls Stuffed with Salted Egg

1. Separate out the salted egg yolks. Shape them into balls before stuffing them into the fish balls.

2. Add the clown featherback fish into a mixing bowl. Season it by adding the salt water, egg white, sliced kaffir lime leaves and mix it until well incorporated.

3. Divide the fish into 25-g balls. Then, stuff the fish balls with the shaped egg yolk.

4. Heat water in a pot and add herbs (lemongrass, galangal, kaffir lime leaves) to reduce the fish odor. Stir to bring out the herbal scent.

5. Cook the fish balls in the pot. Once the fish balls are cooked, remove them and put them in cold water.

How to Make Green Curry 

1. To make the green curry, heat oil in a pan. Add green curry paste and stir-fry until the curry paste is aromatic. Add coconut milk and stir-fry.

2. Once the oil is drawn out, add a little more coconut milk.

3. To flavor the curry, add salt and coconut sugar and mix. Next, add the fingerroot, coconut milk and water.

4. Next, add the fish balls stuffed with salted egg. Add the Thai eggplants with the stems removed, pea eggplants, red and green spur chilis, shredded kaffir lime leaves and sweet basil leaves.

5. Lastly, add fish sauce. Serve with rice.