The exact species of fish is not important here, but it must be a firm fish. If you are in the East, seek out tautog, red drum or tilefish. If you are in the South, look for snapper, drum or cobia. In the Midwest, use chunks of northern pike. In the Pacific, halibut, California seabass or sheepshead and albacore are all good choices. This curry comes together pretty quickly, so have everything cut and ready before you start. For the paste, if you have a good green curry recipe, go ahead and use it, but I just use Mae Ploy green curry paste. Most of the other ingredients are available in supermarkets, and if you can't find them, you can skip them.