Asian Recipes - Thai Curry Braised Fish Recipe

Ingredients

• Cream from 2 cans (14-oz/400 ml size) coconut milk

• 2 to 3 tsp/10 - 15 ml fish sauce, or to taste

• Sugar and salt to taste

• 3 fish steaks about 1/2 lb/250 g each

• Green onion sliced on a sharp angle, fresh coriander leaves and thinly sliced red chilies for garnish

Seasoning:

• 2 to 3 kaffir lime leaves

• 1 to 2 tbsp/15 to 30 ml Thai curry paste

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Preheat a nonstick frying pan over medium-high heat.

2. Add 2 to 4 tbsp/30 to 60 ml of the coconut cream to the frying pan and reduce it by boiling vigorously while stirring, until the cream separates. Do not allow the cream to burn.

3. Add the kaffir lime leaves and the curry paste and stir well, allowing the coconut oil to absorb the aromatic oils from the curry paste and kaffir lime leaves.

4. Add half the remaining coconut cream, a dash of fish sauce, a pinch of sugar and salt and bring to a boil.

5. Carefully add the fish steaks to the boiling sauce. Add more coconut cream until the boiling sauce reaches at least half-way up the sides of the steaks. Cook the fish for 3 to 4 minutes, and then carefully turn the steaks over and continue cooking. It is important to control the heat so that the sauce does not burn.

6. Reduce the sauce until very thick and coating the fish. Taste and adjust seasoning adding more sugar or fish sauce as desired. Garnish and serve.