Southern-style fish curry with fermented rice noodles

Take the bones and skin off the cooked barracuda and put the meat into the stock.

Add the southern-style curry paste and cook it until very dry, watching the colour.

Add a little coconut milk and bring to a boil, stirring all the time so it does not separate; add the rest in batches as needed.

Add a little of the water the fish was boiled in, taking some of its oil.

Bring to a boil and season with a little palm sugar: salty first, with only a hint of sweetness.

Add fish sauce while the curry is boiling; added off the boil it tastes fishy.

Serve over fermented rice noodles with the condiments: pickled radish, cucumbers, shallots, chili oil and sugar.