**NOW AVAILABLE in Burnaby & New Westminster ** | Free Delivery on $50 Orders from Mill Bay - Comox Valley; $20 in Campbell River & Quadra Island; $75 in Greater Victoria; $100 in Sooke and $150 for Richmond, Fraser South, Burnaby & New Westminster
227g (2 x 113g) frozen packs of fillet portions in Chef Brandon's Thai Yellow Curry. Made from wild BC rougheye rockfish. Skinless - may contain a few small bones.
Chef Brandon's Yellow Curry (Geng Gati) uses whole young coconut and Kaffir lime leaves for a fresh, balanced and authentic flavour with medium heat.
Ingredients: Rougheye rockfish, Coconut milk (coconut milk, polysorbate 60), Lemongrass, Whole young coconut, Galangal, Ginger, Garlic, Fish sauce (anchovy, salt, sugar), Shrimp paste (shrimp, salt, monosodium glutamate, disodium-5-inosonate, disodium-5-guanylate), Sugar, Fresh bird's-eye chilies, Dried bird's-eye chilies, Kaffir lime leaves
Cook at 325F for 8-9 minutes in pan with sauce in convection oven, or 375F at 10-12 minutes in conventional oven.
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