Prepare the red curry paste

• Soak the dried red chilies in warm water for 15-20 minutes until they become pliable. Drain.
• In a mortar and pestle or a food processor, grind the coriander seeds, cumin seeds, and white peppercorns into a fine powder.
• In a food processor, combine the soaked red chillies, shallots, garlic, lemongrass, galangal, kaffir lime zest or leaves, and the ground spice mixture. Add shrimp paste.
• Blend the ingredients until you get a smooth and vibrant red paste. You might need to stop and scrape down the sides several times.
• If the paste is too thick, you can add a little vegetable oil to achieve the desired consistency.
• Store the red curry paste in an airtight container in the refrigerator. It can be kept for a few weeks, and you can also freeze it for longer storage.

Prepare the fish

• - Clean and score the fish. Season with salt.

Prepare vegetables

• - If using vegetables, prepare them by slicing them into bite-sized pieces.

Cook red curry paste

• - Heat a pan over medium heat and add the red curry paste. Stir-fry for a few minutes until fragrant.

Add coconut milk

• - Pour in the thick coconut milk and stir well with the curry paste.

Season the sauce

• - Add fish sauce and palm sugar. Adjust the seasoning according to your taste.

Cook the fish

• - Gently place the fish into the simmering curry sauce. Spoon some of the sauce over the fish.

Add vegetables

• - Add the vegetables to the curry sauce. Allow everything to simmer until the fish is cooked through and the vegetables are tender.

Add aromatics

• - Add torn kaffir lime leaves to the curry. Let it simmer for a few more minutes.

Garnish and serve

• - Garnish with Thai basil leaves and red chili slices.
• - Serve the Choo Chee Pla over steamed jasmine rice.

Prepare the fish

• Make sure the fish is properly cleaned and scaled. Score the fish on both sides.

Prepare the aromatics

• In a mortar and pestle, pound the garlic, ginger, and sliced lemongrass to release their flavours.

Prepare the sauce

• In a bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and sesame oil. Stir until the sugar is dissolved.

Assemble the dish

• Place half of the pounded aromatics inside the fish cavity and spread the rest on top of the fish.
• Tuck torn kaffir lime leaves around the fish.
• Pour the sauce evenly over the fish.

Steam the fish

• Steam the fish over high heat for about 15-20 minutes, depending on the size of the fish. The flesh should be opaque and easily flaked with a fork when done.
• Finish, garnish and serve
• In a small pan, heat the cooking oil until just smoking. Pour the hot oil over the fish to release the aromatics.
• Serve whole on a large plate
• Garnish with coriander, spring onions and chopped red chilli

• Combine the finely chopped parsley, minced garlic, and red pepper flakes in a mixing bowl. Replace the red pepper flakes with chopped red chills as required for a spicier version.
• Add the red wine vinegar and mix well. Let it sit for a few minutes to allow the flavours to meld.
• Gradually add the extra-virgin olive oil while stirring the mixture to emulsify the sauce.
• Add the chopped oregano and season with salt and black pepper to taste.
• Mix the ingredients until well combined.

Sitting time

• Let the chimichurri sit for at least 30 minutes before using to allow the flavors to fully develop. You can also refrigerate it in an airtight container for a few hours or overnight for even better flavor.

Prepare the Sazon mix

• In a small bowl, combine all the ingredients thoroughly.
• Mix well until all the spices are evenly distributed.
• Store the sazón in an airtight container or a sealed jar for future use.

Cooking

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
• Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
• Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
• Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
• Add the chopped cilantro during the last few minutes of cooking.

Serving

• Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.

• Place all ingredients in a small food processor and pulse a few times
• Refrigerate for 1-2 hours to let the flavours meld.

Chicken marinade

• Marinate the chicken: In a bowl, combine the diced chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it sit for 15-20 minutes.
• Make the sauce: In another bowl, combine dark soy sauce, vinegar, hoisin sauce, sugar, and sesame oil. Stir until the sugar is dissolved. Set the sauce aside.

Cooking

• Add oil and the peanuts at the same time. Keep stirring continuously for about 5 minutes until the peanuts get really fragrant. Don’t stop stirring, or they may burn. Turn off the heat and take the peanuts out. Let the peanuts cool completely; they get really hot during the cooking process, so handle them with care! After they’ve cooled off, the peanuts will become crunchy.
• Grind half of the Sichuan peppercorns in mortar and pestle. Combine with spring onion greens and set to one side.
• Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and stir-fry until it is cooked through. Remove the chicken from the wok and set it aside.
• Add the remaining one tablespoon of oil to the wok. Add the dried red chillies and whole garlic cloves. Stir-fry for a few seconds until they start to darken. Add the minced garlic, minced ginger and doubanjiang. Stir-fry until fragrant.
• Add the remaining ground Sichuan peppercorns and fermented black beans. Stir-fry for another minute.
• Return the chicken to the wok. Pour in the sauce and stir everything together to coat the chicken evenly with the sauce.
• Add the chopped spring onions and continue stir-frying for another minute or so until the green onions are slightly wilted.
• Taste and adjust the seasoning with salt if needed.
• Add the pan-fried peanuts. Mix for 15 seconds.
• Serve hot over steamed rice.

• In a large pot, heat some oil over medium heat. Add the chopped onions and sauté until they turn translucent.
• Add the minced garlic and grated ginger to the pot. Sauté for a minute or until the raw smell disappears.
• Add the pieces of mutton or beef to the pot and cook until they are slightly browned.
• Pour enough water or broth into the pot to cover the meat. Bring the mixture to a boil and then let it simmer over low heat for about 1-2 hours, or until the meat is tender and the flavors are well infused.
• Add the ground cumin, black pepper, and salt to taste. Adjust the seasonings according to your preference.
• Add the noodles to the pot and cook until they are tender.
• Stir in most of the fresh coriander leave
• Serve the Yakni soup hot, garnished with remaining fresh coriander leaves for added freshness and flavour.