Difference between revisions of "Chuu Chee Fish"
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==Ingredients== | ==Ingredients== | ||
| − | *650[[Gram|g]] whole [[ | + | *650[[Gram|g]] whole [[bream|bream]] or similar [[Fish|fish]] |
*1 [[Cup|metric cup]] vegetable [[Oil|oil]] (reserve 1 [[Tablespoon|tablespoon]] for [[Stir-frying|stir-frying]] curry paste) | *1 [[Cup|metric cup]] vegetable [[Oil|oil]] (reserve 1 [[Tablespoon|tablespoon]] for [[Stir-frying|stir-frying]] curry paste) | ||
*1 [[Teaspoon|teaspoon]] of kaeng chu chee curry paste | *1 [[Teaspoon|teaspoon]] of kaeng chu chee curry paste | ||
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#Lower heat and, using tongs, gently turn fish over. | #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. | #Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate. | ||
| − | #In the wok, gently [[ | + | #In the wok, gently [[stir-fry|stir-fry]] the curry-paste and lime leaves in remaining tablespoon of oil. |
#Add coconut milk and fish sauce. [[Simmering|Simmer]] for about five minutes. | #Add coconut milk and fish sauce. [[Simmering|Simmer]] for about five minutes. | ||
#Add sugar and simmer for another five minutes. | #Add sugar and simmer for another five minutes. | ||
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*Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes, your kids, or pets. | *Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes, your kids, or pets. | ||
| − | [[Category:Curry | + | [[Category:Curry Recipes]] |
| − | [[Category:Fish | + | [[Category:Fish Recipes]] |
[[Category:Thai cuisine]] | [[Category:Thai cuisine]] | ||
[[category:Gluten-free recipes|{{PAGENAME}}]] | [[category:Gluten-free recipes|{{PAGENAME}}]] | ||
Latest revision as of 14:33, 10 May 2012
| Chuu Chee Fish | |
|---|---|
| Category: | Fish recipes |
| Servings: | 4 |
| Time: | 1 hour |
| Difficulty: |  |
| Thai Cuisine
Chu Chee Fish is whole fish in kaeng chuu chee curry sauce with lime leaves.
This very tasty distinctly Thai fish dish is great as one of the main courses of a Thai banquet. It is also good on its own with rice.
Ingredients
- 650g whole bream or similar fish
- 1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)
- 1 teaspoon of kaeng chu chee curry paste
- 6 dried Kaffir lime leaves
- 1 metric cup coconut milk
- 1 tablespoon (warning: perhaps the metric 20 mL one) of fish sauce
- 1 teaspoon sugar
- fresh cilantro
- 1 fresh red chili pepper
Procedure
- 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.
- 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 five minutes.
- Add sugar and simmer for another five 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.
Warnings
- Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes, your kids, or pets.
