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Pickled mustard seed condiment:
Combine mustard seeds, vinegar, water, honey and salt in a pot. Bring to boil.
Reduce to simmer and cook until liquid is absorbed. About 15-25 minutes.
Cool to room temperature.
Mix in cilantro root, thai chiles, and lime juice.
Ready to serve
Yellow curry:
In a food processor or blender, combine shallot, garlic, ginger, galangal, chiles, lime leaves, lemongrass, and palm sugar. Process until smooth. Mix in a couple tablespoons of oil if necessary.
Preheat a medium size pan with coconut oil. Just before it begins to smoke add in paste and cook until aromatic and slightly browned. About 3-4 minutes.
Add in coconut milk and fish sauce. Bring to boil and reduce to simmer. Simmer on low for 10 minutes to meld flavors.
Season fish with salt and pepper. Add fish to curry broth and cover with lid. Cooking time will vary depending on size of fish, mine took around 5 minutes. Internal temperature should read at least 145F on an instant read thermometer.
Adjust seasoning of curry if necessary.
Serve with jasmine rice and pickled mustard seed condiment. Enjoy!