Pad Prik is initially a Thai dish, literally means Spicy Stir fry. But in northern part of Malaysia, especially the east coast of Malaysia, states such as Perlis and Kelantan, they too cooked a version of Paprik, a mixture of Malay and Thai cuisine.
This Fish Paprik is one of these dishes, you could use more oil than I did, the dish will look much better with little more grease.
2-300 gms fish （I used salmon, but any sea fish will do.）
1 stalk of lemongrass （use the white colour root part, around 4 inches, crush lightly）
4-5 french bean/green bean（I used asparagus）cut into 2 inches in length
1/2 Medium size tomato （cubed）
5-6 Shallot (or half bombay onion)
3 cloves of garlic
8-10 green chilli (reduce for lesser heat）
1/2 inch of turmeric （or 1/2 tsp of turmeric powder and 1/2 inche of ginger）
4-5 Kaffir lime leaves
1/2 Fish sauce/Nam Pla （optional）
1/2 Salt （or to taste）
1/2 tsp sugar
A pinch or salt and turmeric powder（For marinate）
Marinate the fish with little salt and turmeric powder, for about 5-10 minutes. Lightly fry the fish in a pan, until the surface turned golden brown. Set aside.
In a cookware, add 2-3 tbsp of cooking oil, pour in the blended spices, bring to boil and when water content reduced and oil start showing at the side, add lemongrass.
Now add fish and 1/2 cup of water, cook for about 5 minutes. Then add carrots, asparagus, and tomato. Season with Salt, sugar and fish sauce. Cook for another 2-3 minutes, and its done!
中文版，For Chinese，Click --》 Paprik 鱼