Chuu Chee Fish
Ingredients
- 650 g whole bream or similar fishBuy
- 1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)Buy
- 1 teaspoon of kaeng chu chee curry pasteBuy
- 6 dried Kaffir lime leavesBuy
- 1 metric cup coconut milkBuy
- 1 tablespoon (warning: perhaps the metric 20 mL one) fish sauceBuy
- 1 teaspoon sugarBuy
- Fresh cilantroBuy
- 1 fresh red chile pepperBuy
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Directions
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 5 minutes.
Lower heat and, using tongs, gently turn fish over.
Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
Add coconut milk and fish sauce. Simmer for about 5 minutes.
Add sugar and simmer for another 5 minutes.
Taste to see if extra coconut milk, fish sauce, or sugar is required.
Pour sauce over fish and garnish with cilantro and chopped chili peppers.
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