Grey flathead Mullet with Pumpkin Flower in Thai Curry Sauce

Name: Grey flathead Mullet with Pumpkin Flower in Thai Curry Sauce
Total time: 3600 s
Yield: 5 servings
Cuisine: American
Ingredients: 4 cloves garlic finely chop; 1 small onion chop; 2 cans coconut milk; 1 tsp Thai chili curry powder; Ginger (about an inch); Salt,pepper, sugar to taste; Oil for frying; 1 green pepper sliced; 1 stalk onion leeks; 1 kilo grey flathead fish

Chef Marie Ruth Roman @mruthroman01

Philippines

Grey flathead Mullet is generally inhabit salt water. They are found worldwide in coastal temperate. Mullets have served as an important source of food in mediterranean Europe since Roman Times. These menu is created by my own version in coconut milk with red thai curry and mix with Pumpkin Flower.

Chef Marie Ruth Roman @mruthroman01

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Ingredients

1 hr.

5 servings

4 clovesgarlic finely chop
1small onion chop
2 canscoconut milk
1 tspThai chili curry powder
Ginger (about an inch)
Salt,pepper, sugar to taste
Oil for frying
1green pepper sliced
1 stalkonion leeks
1kilo grey flathead fish

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Steps

1 hr.

1

Clean fish by removing its gills. Season with salt and pepper.
2

Fry the fish in cooking oil then set aside.
3

In a cooking pan saute the ginger, onion and garlic, green pepper and onion leeks.Add the coconut milk. And red thai curry powder, then bring to boil.
4

Add the fry fish, then add the squash flower simmer for 2 minutes. (Don't stir too much so that fish won't break apart.) Adjust the salt and pepper according to your taste. Slowly add water to desired consistensy.
5

Transfer to serving plate and serve with rice....Enjoy eating!