Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: MainsServes: 4Time: 60 minComplexity: 3/5

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

  1. 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.
  2. Lower the heat and, using tongs, gently turn the fish over.
  3. Turn up the heat again and cook until golden. Using tongs again, lift the fish gently onto a serving plate.
  4. In the wok, gently stir-fry the curry paste and lime leaves in the remaining tablespoon of oil.
  5. Add the coconut milk and fish sauce. Simmer for about 5 minutes.
  6. Add the sugar and simmer for another 5 minutes.
  7. Taste to see if extra coconut milk, fish sauce, or sugar is required.
  8. Pour the sauce over the fish and garnish with cilantro and chopped chile pepper.
  9. Serve on its own with rice, or as one of the main courses of a Thai meal.

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