Craving a vibrant, flavorful, and incredibly easy weeknight meal? Look no further than this One-Pan Steamed Fish Curry! This Thai-inspired recipe delivers a burst of aromatic spices and tender, flaky fish all cooked in a single pan for effortless cleanup. Forget complicated techniques and lengthy prep times; this dish is surprisingly simple, perfect for busy weeknights or a relaxed weekend dinner. The rich, creamy coconut milk broth perfectly complements the delicate fish, while the blend of fragrant herbs and spices creates a symphony of taste sensations.
This recipe requires minimal ingredients and even less effort, making it ideal for both novice and experienced cooks. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to creating this unforgettable One-Pan Steamed Fish Curry.
Tools Needed
- Pan
- Pot with lid
Ingredients
- Snakehead fish (sliced and ground)
- Curry paste
- Eggs
- Sugar: ½ spoon
- Coconut milk (instant)
- Fish sauce
- Basil leaves
- Banana leaves
- Coconut milk (for topping): 50ml
- Rice flour: 1 tablespoon
- Kaffir lime leaves
- Chili peppers
- Fresh shrimp (optional)
Step-by-Step Instructions
Step 1. Prepare the Fish Curry Mixture
- Prepare sliced and ground snakehead fish. Add curry paste.
- Add eggs, sugar, and coconut milk. Stir in a circular motion until the desired consistency is reached.
- Taste and adjust with fish sauce.
Step 2. Steam the Curry
- Prepare coconut milk topping by mixing coconut milk and rice flour.
- Heat the pan on low heat. Add vegetables (e.g., basil leaves).
- Add the fish curry mixture. Place banana leaves on the side to add fragrance.
- Cover the pan with a lid and cook until almost done (90-100%).
Step 3. Add the Coconut Milk Topping and Garnish
- Pour the coconut milk topping over the curry. Add kaffir lime leaves and chili peppers.
Step 4. Finish Cooking
- Cook for another 1-2 minutes. For shrimp version, add shrimp to the pan along with vegetables, then follow the same steps.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use low heat to prevent burning.
- Don't make the curry mixture too thick.
- If you don't have banana leaves, you can use foil.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use a different type of fish?
Yes! Firm, white-fleshed fish like cod, snapper, or tilapia work best. Avoid oily fish like salmon.
2. What if I don't have all the spices listed?
Don't worry! Feel free to substitute with what you have. The key spices are lemongrass, galangal, and chilies for that authentic Thai flavor. You can omit some without significantly altering the taste.
3. Can I make this ahead of time?
It's best enjoyed fresh, but you can prepare the sauce ahead of time and store it in the refrigerator. Add the fish and steam just before serving for the best texture.
This One-Pan Steamed Fish Curry is a testament to the fact that delicious and healthy meals don't have to be complicated. With its vibrant flavors and minimal cleanup, it's a recipe you'll want to add to your regular rotation. Enjoy this simple yet satisfying Thai-inspired dish!