Chuu Chee Fish
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Chuu Chee Fish" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Chuu_Chee_Fish). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Curry paste specified as gluten-free because prepared pastes and spice blends vary by brand.
A Thai whole fish, fried golden and served under a kaeng chuu chee curry sauce of coconut milk, fish sauce, and Kaffir lime leaves. Naturally gluten-free with a labeled gluten-free curry paste.
Why this complexity: whole fish is fried in two stages and turned gently with tongs; curry sauce is stir-fried and simmered separately, then poured over.
Ingredients
- 650 g whole bream or similar fish
- 1 cup vegetable oil (reserve 1 tablespoon for stir-frying the curry paste)
- 1 teaspoon gluten-free kaeng chu chee curry paste
- 6 dried Kaffir lime leaves
- 1 cup coconut milk
- 1 tablespoon gluten-free fish sauce
- 1 teaspoon sugar
- Fresh cilantro, to garnish
- 1 fresh red chile pepper, chopped, to garnish
Method
- In a wok or large frypan, over high heat, fry the fish in most of the vegetable oil until golden on one side, about 5 minutes.
- Lower the heat and, using tongs, gently turn the fish over.
- Turn up the heat again and cook until golden. Using tongs again, lift the fish gently onto a serving plate.
- In the wok, gently stir-fry the curry paste and lime leaves in the remaining tablespoon of oil.
- Add the coconut milk and fish sauce. Simmer for about 5 minutes.
- Add the sugar and simmer for another 5 minutes.
- Taste to see if extra coconut milk, fish sauce, or sugar is required.
- Pour the sauce over the fish and garnish with cilantro and chopped chile pepper.
- Serve on its own with rice, or as one of the main courses of a Thai meal.
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