RCI-SF.001.0001.001
Chuu Chee Fish
Thai Cuisine is whole fish in kaeng chuu chee curry sauce with lime leaves. This very tasty disti
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- whole bream or similar fish650 g
- metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)1 unit
- of kaeng chu chee curry paste1 teaspoon
- dried Kaffir lime leaves6 unit
- metric cup coconut milk1 unit
- (warning: perhaps the metric 20 mL one) of fish sauce1 tablespoon
- sugar1 teaspoon
- fresh cilantro1 unit
- fresh red chili pepper1 unit
Method
1
In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about five minutes.
2
Lower heat and, using tongs, gently turn fish over.
3
Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
4
In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
5
Add coconut milk and fish sauce. Simmer for about five minutes.
6
Add sugar and simmer for another five minutes.
7
Taste to see if extra coconut milk, fish sauce, or sugar is required.
8
Pour sauce over fish and garnish with cilantro and chopped chili peppers.