Thai cuisine

Easy

Thai Steamed Fish Curry

Name: Thai Steamed Fish Curry
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 2 servings
Cuisine: Thai
Ingredients: 5.3 oz. Sea bass, sliced; 2 tsp. Salt; 1 tbsp. Kaffir lime leaves (Fine-cut); 0.5 cup Ground Fish meat; 2.5 tbsp. Red curry; 0.25 cup Galangal / Fingerroot; 100 g Coconut cream; 1 count Whole egg; 0.5 tbsp. Fish sauce; 1 tsp. Palm sugar; 0.25 cup Sweet basil; 24 pc Banana leaf or cup (container)

Chef Chumpol

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Thai Steamed Fish Curry is delicious, easy to prepare, and flavorful. The fish fillet is finely chopped and seasoned with Thai red curry paste and herbs like basil and kaffir lime leaves and steamed in banana leaves.

Recipe

PRE TIME: 50 min

COOKING TIME: 10 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

5.3 oz. Sea bass, sliced
2 tsp. Salt
1 tbsp. Kaffir lime leaves (Fine-cut)
0.5 cup Ground Fish meat
2.5 tbsp. Red curry
0.25 cup Galangal / Fingerroot
100 g Coconut cream
1 count Whole egg
0.5 tbsp. Fish sauce
1 tsp. Palm sugar
0.25 cup Sweet basil
24 pc Banana leaf or cup (container)

Directions:

Step 1

Add minced galangal, a pinch of salt and a tablespoon of red chili paste into a mortar, pound into a fine curry paste. Slice the fish fillet into about 1/4-inch thick slices.

Step 2

Add the curry paste, coconut cream, a pinch of salt, ground fish meat, a pinch of kaffir lime leaf, fish sauce to taste, and one egg into a mixing bowl. Gently stir in one direction until mixed well.

Step 3

Add sliced fish fillet, continue to stir in same direction for 1-2 minutes. Then add some palm sugar to taste, stir to mix well. Finally, add a couple of sweet basil leaves and a pinch of finely cut kaffir lime leaf and stir 3 times.

Step 4

Place prepared oval-shaped banana leaf on a flat surface, put a basil leaf at the center first, then put a tablespoon full of marinated fish slices, then put another basil leaf, a couple of red chili circles, and a pinch of finely chopped kaffir lime leaf. Wrap it up, close with a toothpick. Put in a steamer.

Step 5

Steam for 5-7 minutes after the water in the steamer starts boiling.

Step 6

Transfer from a steamer to a serving plate and garnish with coconut cream and sliced kaffir lime leaves, sliced red chili and coriander leaves. Ready to serve.

Final Notes

You can use any type of fish you want for this dish, or substitute other seafood such as shrimp, squid, or even mussels (without the shell). And banana leaves are available in frozen form at the Asian grocery store.