Steamed Fish Curry with Rice Vermicelli (ขนมจีนหน้าห่อหมก)

Ingredients

• Fresh Rice Vermicelli
• for serving
• Bean Sprouts
• Pickled Mustard Green
• Sweet Basil
• Betel Leaves
• Cucumber
• Kaffir Lime Leaves (sliced)
• Red Chili (sliced)
• Steamed Curry Seabass
• Seabass 300 g
• Red Curry Paste 50 g
• Turmeric Powder ½ tsp
• Coconut Milk 300 g
• Corn Starch 1 tbsp
• Egg 1
• Rice Bran Oil 1 tbsp
• Sugar 1 tsp
• Kaffir Lime Leaves (sliced) 2 leaves
• Red Chili (diagonal cut) 1
• Banana Leaves and Sticks for wrapping