Craving a vibrant and flavorful Thai dish that's both satisfying and surprisingly easy to make at home? Look no further than this recipe for crispy fried Nile tilapia with a rich and aromatic chu chee curry sauce. This recipe elevates the humble tilapia into a restaurant-quality experience, showcasing the delicate sweetness of the fish perfectly complemented by the fiery, fragrant depths of the chu chee. Imagine the satisfying crunch of the perfectly fried fish, followed by the explosion of flavors – creamy coconut milk, pungent lemongrass, spicy chilies, and fragrant kaffir lime leaves.
Prepare yourself for a culinary adventure as we guide you through each step of creating this exquisite dish. From preparing the perfectly crispy tilapia to crafting the authentic chu chee sauce, we’ll ensure your kitchen is filled with the enticing aromas of Thailand. Ready to tantalize your taste buds? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Pan
- Spatula
- Mortar and pestle
Ingredients
- Nile Tilapia
- Galangal
- Young pepper
- Coriander root and leaves
- Kaffir lime leaves
- Red chili
- Ground cumin
- Red curry paste
- Coconut milk
- Palm sugar
- Fish sauce
- Salt
Step-by-Step Instructions
Step 1. Prepare the Tilapia and Fry
- Remove scales, cut open the belly, remove intestines, gills, and fins.
- Score the tilapia and sprinkle with salt.
- Heat oil in a pan until very hot (oil will boil and steam will rise).
- Carefully fry the tilapia until golden brown and crispy on both sides, using medium-high heat. Do not overcrowd the pan.
Step 2. Make the Chu Chee Curry Paste and Sauce
- Pound together coriander root, ground cumin (or roasted cumin seeds), red chili, and optionally red curry paste.
- Heat coconut milk in a pan until it starts to separate. Add the curry paste and stir-fry until fragrant.
- Season the Chu Chee sauce with palm sugar and fish sauce. Add thinly sliced galangal.
- Thicken the sauce as needed by adding water or more coconut milk.
- Stir in shredded kaffir lime leaves and red chilies.
Step 3. Garnish and Serve
- Slice kaffir lime leaves and red chilies.
- Pour the Chu Chee sauce over the fried tilapia. Garnish with extra kaffir lime leaves and red chilies.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Use very hot oil when frying the fish to prevent sticking and ensure a crispy texture.
- Adjust the heat according to the size of your pan and the amount of fish being fried.
- Stir-frying the coconut milk before adding the curry paste enhances the fragrance of the Chu Chee sauce.
- Add coconut milk gradually to achieve the desired consistency of the Chu Chee sauce.
- Taste and adjust seasonings as needed.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 20-25g
FAQs
1. Can I use another type of fish instead of Nile Tilapia?
Yes, firm white fish like snapper, cod, or catfish work well. Adjust cooking time as needed depending on the thickness of the fish.
2. How can I make the chu chee sauce less spicy?
Reduce the amount of chilies used in the recipe, or remove the seeds before adding them to the sauce. You can also add a little more coconut milk to mellow the heat.
This Crispy Fried Nile Tilapia with Chu Chee Curry Sauce recipe delivers an authentic Thai taste experience, effortlessly elevating a simple weeknight meal. The combination of crispy fish and flavorful, aromatic sauce will impress your family and friends. Enjoy the delicious results of your culinary journey!