Craving a flavorful yet healthy meal that's surprisingly easy to make? Look no further than this simple, pan-steamed fish curry, inspired by the vibrant tastes of Thailand. Forget complicated recipes and lengthy cooking times; this dish delivers a burst of aromatic spices and tender, flaky fish in a fraction of the time. Imagine succulent white fish infused with the fragrant warmth of lemongrass, ginger, and chilies, all simmered in a delicate coconut milk broth. The result is a culinary delight that's perfect for a weeknight dinner or a special occasion.
This recipe perfectly balances the richness of coconut milk with the bright acidity of lime, creating a harmonious symphony of flavors. It’s a truly versatile dish; easily adjust the chili level to your preference, and feel free to experiment with different types of fish. Ready to experience the magic of this simple yet sophisticated Thai-inspired curry? Let's dive into the step-by-step process!
Tools Needed
- Blender
- Pan
- Steamer
- Foil cup (optional)
Ingredients
- Fish meat (mutated, scraped, and refrigerated)
- Red curry paste
- Eggs: 2
- Water
- Coconut palm powder
- Fish sauce
- Coconut milk: 250 ml
- Banana leaves
- Basil leaves
- Other vegetables (optional, e.g., cabbage, moringa leaves)
- Red chili
- Shredded kaffir lime leaves
- Cornstarch or rice flour
Step-by-Step Instructions
Step 1. Prepare the Fish and Curry Paste
- Scrape off mutated parts, refrigerate, freeze, and cut into small pieces.
- Combine fish, red curry paste, eggs, water, coconut palm powder, and fish sauce in a blender until smooth.
Step 2. Steam the Fish Curry
- Line the bottom with banana leaves, fold twice, and add basil and other desired vegetables.
- Add half of the blended mixture to the pan.
- Steam the other half of the mixture separately.
- Close the lid and cook over low heat for 20-25 minutes.
Step 3. Enhance the Flavors
- Add coconut milk, red chili, and shredded kaffir lime leaves; cook for another 5 minutes.
- Mix remaining coconut milk with cornstarch or rice flour, stir into the pan until cooked.
Step 4. Serve and Enjoy
- Enjoy the steamed fish curry with rice and chili fish sauce.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use low heat to prevent burning the banana leaves.
- Check frequently while cooking.
- This recipe does not use flour.
Nutrition
- Calories: Approximately 400-500
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use frozen fish for this recipe?
Yes! Make sure to thaw it completely before cooking for best results. Pat it dry with paper towels before adding it to the pan.
2. What type of fish is best for this recipe?
White, flaky fish like cod, snapper, or tilapia work wonderfully. Avoid overly oily fish.
3. Can I adjust the spice level?
Absolutely! Reduce or increase the amount of chili to suit your preference. You can also add more or less of other spices based on taste.
This easy pan-steamed fish curry is a testament to how simple yet flavorful Thai cuisine can be. Enjoy the delightful combination of tender fish and aromatic spices – a perfect weeknight meal that’s sure to become a family favorite. So grab your ingredients and embark on this culinary adventure!