This is from my innovative Thai husband employing on-hand ingredients.

Ingredients

* 7 small oval flat fish (we used pond fish we caught ourselves!); clean but leave head and bones intact; salt generously with sea salt and let rest 1 hour or overnight
* 1 4 oz. can sour curry paste
* 7 pepperoncini salad peppers, cut in half
* 3 oz. of the pickling liquid from the pepperoncini
* Fish sauce to taste

Preparation

Mix the curry paste in a small bowl with 1/2 cup water to dilute. Put fish in small cooking pot. Add the diluted curry paste. Add just enough water to cover the fish, the amount depends on the size of the fish. Don’t add too much water.

Bring to a boil over high heat. Reduce the heat to medium high, cooking at a low boil. (Not simmer!)

Add the pepperoncini and the pickling liquid. Boil until the fish is opaque, just cooked.

Taste and add fish sauce to taste.

Add a little less curry paste if you prefer it less spicy. Serves 3 to 4.

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