Thai food: Baked fishcurry

Baked fishcurry
Hoo Mog Plaah

300 grams (10 oz) cabagge.

800 ml (26 oz Floor) coconut milk.
500 g (1 £) fillets fish.
1 TB chili.
2 eggs.
4 TB fish sauce.
1 red pepper.
1 / starchflour 2 tsp.

Thai Business

1. Cut fish fillets into 2 cm square pieces.
2. Mix coconut milk, chili and fish sauce. Win and add to egg mixture coconut.
3. Add the fish to the coconut mixture.
4. Soi cabbage and place in dish drying.
5. Add coconut baked fish, 200 ° (370 F) 30 min.
6. Soi red pepper and decorative plates.