Happycall Fish Pan

I wonder what Happycall actually means?

If the Colonel falls asleep in the stroller while I am trundling around the supermarket, I sometimes try to kill a bit more time wandering the aisles to let her sleep.  It was on just such an occasion that I stumbled across a piece of kitchenware I have only ever encountered in Korea, the Happycall fish pan.

Not a scratch!

This delightful "addition to the kitchen arsenal" as Husband has termed it, set us back a whopping $25 and despite many uses, is still without a scratch...take that Tefal. 

It is a double sided frying pan with a rubber seal.  Which means that you can crisp up the skin and steam a fish at the same time...genius.

On a recent family holiday to Thailand, we visited a local market and have returned to Korea with a bag of the most amazing Thai curry paste.  I also found a little pack of Thai herbs (lemongrass, kaffir lime leaves and galangal) at the foreigner market in Seoul last week.  So Thai banquet Friday night!

Happycall in action.

I started with my awesome fish pan, added lemongrass, lime leaves, galangal, ginger, a green chilli, squeeze of lime juice and a big splosh of soju (does the soju make it fusion??!).  Plus a fish that I had somewhat inexpertly gutted and scaled.  Close the pan and leave it on the heat for however long it takes to cook. 

I also threw together a green vegetable curry with some ddok (Korean rice cake) and tofu. Previously I just mixed curry paste and coconut milk together, add meat/veg/tofu and that was it.  I have since been told to season this with fish sauce, sugar, lime leaves and Thai basil (sadly lacking this time) and it makes such an enormous difference.

About 20 mins from beginning to end.  Ta da!!