Steamed fish fillet in red curry

 

สำหรับสูตรภาษาไทย

This is a traditional nutritious dish from the central region. It is made from red curry paste and coconut milk, favorite meats are fish, seafood or ground pork, Streamed in a banana leaf cup, you can also steam the mixture in foil or baking cup, some are steamed in a whole young coconut for an aromatic flavour as well as a delicious taste.

Ingredients

250 grams boneless, skinless halibut, grouper, or snapper filets, finely diced

1/2 cup Thai basil leaves finely torn 

1 cup sliced Chinese cabbage
1 1/4 cups canned coconut milk

2 beat eggs

7 foil banking cups 8x3.8 cm.

For seasoning

2 tablespoons red curry paste
1 tablespoon fish sauce
2 teaspoons brown sugar

1 teaspoon chicken broth powder

 For topping

1/2 tablespoon cornstarch or rice flour

1/3 cup coconut milk

1-2 red Thai chiles thinly sliced crosswise

1-2 kaffir lime leaves, very thinly sliced

7 cilantro leaves

Directions

In a large mixing bowl, combine coconut milk, red curry, fish sauce, brown sugar, and chicken broth powder, stir well mix all the ingredients together add fish cubes and beat egg.

Stir gently together in one direction only, In order to combine the ingredients without breaking them up. The mixture should then stick together.

Preheat steamer pot on high moderate, bring up to boil.

In foil baking cups place the Thai sweet basil leaves and Chinese cabbage at the bottom along with fish cubes, fill each cup with the prepared mixture.

In a steamer pot place the contents mixture cup uprigh,t close the lid to steam for 15 minutes.

Prepare the topping

In a small bowl combine rice flour or corn starch with coconut milk, Stir well mix it thoroughly, Cook in microwave for 15 ceconds, Stir well cook another 15 ceconds or unitl thickens.

After 15 minutes steamed remove a steamer from heat, Spoon the coconut cream over the contents of each cup, Put steamer back to heat steam for 5 more minutes. 

Serve garnished with kaffir lime leaves, cilantro leaves, sliced red chili.