Craving a vibrant, flavorful Thai dish that's surprisingly easy to make? Look no further than Chu Chee Fried Fish, a delightful culinary journey that balances sweet, spicy, and savory notes in perfect harmony. This recipe avoids the often-overpowering fishy taste associated with some Chu Chee dishes, delivering a remarkably clean and refreshing flavor profile even for those wary of strong seafood flavors. Forget complicated techniques and lengthy prep times; this recipe focuses on achieving maximum flavor with minimal fuss. The rich, aromatic Chu Chee sauce coats crispy fried fish fillets, creating a mouthwatering experience you’ll want to recreate again and again.
This “Non-Fishy” Chu Chee Fried Fish recipe is designed for both experienced cooks and enthusiastic beginners. We’ll guide you through each step, from preparing the essential Chu Chee paste to achieving perfectly crispy fish, ensuring a delicious outcome every time. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pan
- Stove
Ingredients
- Coconut milk (instant)
- Water
- Red curry paste
- Coriander stems/roots
- Fish sauce
- Shredded kaffir lime leaves
- Chili peppers
- Tilapia fish (or any fish)
- Vegetable oil
- Coconut sugar
- Seasoning powder
Step-by-Step Instructions
Step 1. Fry the Fish and Prepare the Curry Base
- Heat vegetable oil in a pan over medium heat. Add the fish and fry until golden and crispy. Remove and set aside.
- In the same pan, add coconut milk and bring to a simmer until it separates and thickens.
- Add red curry paste and stir until well combined. Add coriander stems/roots and continue to stir-fry.
Step 2. Simmer the Curry and Adjust Seasoning
- Simmer for 5-10 minutes over medium-low heat, or until the coconut milk is shiny and slightly reduced.
- Add water (or more coconut milk) to adjust the consistency. Add coconut sugar, fish sauce, and seasoning powder to taste.
- Bring to a simmer and cook for 3-4 minutes, allowing the flavors to meld.
Step 3. Combine and Finish
- Gently add the fried fish to the curry and simmer for 1-2 minutes to allow the fish to absorb the flavors.
Step 4. Garnish and Serve
- Garnish with sliced chili peppers and shredded kaffir lime leaves. Serve hot with rice.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- To prevent a fishy smell, ensure the fish is properly seasoned and fried until crispy.
- Using fresh coconut milk instead of instant will result in a richer and more flavorful curry.
- Adjust the amount of chili peppers, coconut sugar, and fish sauce to your liking.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 20-30g
FAQs
1. Can I use a different type of fish?
Yes! Firm, white-fleshed fish like cod, snapper, or tilapia work well. Avoid oily fish as they may affect the sauce's texture.
2. What if I don't have all the ingredients for the Chu Chee paste?
You can substitute ingredients or omit some if needed. The key flavors are chilies, lemongrass, and galangal, so try to keep those.
3. How can I prevent the fish from sticking to the pan?
Ensure your pan is hot enough and well-oiled before adding the fish. Don't overcrowd the pan; cook in batches if necessary.
This Non-Fishy Chu Chee Fried Fish recipe delivers a vibrant and flavorful Thai experience without the overwhelming fishy taste, making it perfect for even the most discerning palates. The combination of crispy fish and rich, aromatic sauce is guaranteed to impress your family and friends. Enjoy this easy and delicious recipe, and don't hesitate to experiment with different variations to find your perfect balance of sweet, spicy, and savory!