Cookbook:Chuu Chee Fish
|Chuu Chee Fish|
Cookbook | Ingredients | Recipes | 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.
- 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 chili pepper
- 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.
- Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes, your kids, or pets.