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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thailand · Main

Chuu Chee Fish

Serves 4 · 60 minutes

| 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.

Suits: Pescatarian. Allergens named in the ingredients: Fish, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 650 g 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) fish sauce
  • 1 teaspoon sugar
  • Fresh cilantro
  • 1 fresh red chile pepper

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 5 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 5 minutes.
  6. Add sugar and simmer for another 5 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.