Dive into the vibrant flavors of Okinawa with this authentic Ryukyu Fish Egg Steamed Fish Curry recipe, a culinary gem passed down through generations. Moo Hung, a celebrated Thai chef known for her masterful blend of Southeast Asian and Okinawan cuisines, shares her family's treasured recipe. This isn't your average curry; the delicate sweetness of Ryukyu fish eggs perfectly complements the rich, savory curry broth, creating a harmonious explosion of taste and texture. Imagine tender, flaky fish infused with the subtle umami of the eggs, all nestled within a fragrant, aromatic curry. The unique combination of spices offers a truly unforgettable dining experience.
This dish, a staple in many Okinawan homes, is surprisingly easy to recreate. Ready to embark on a culinary journey to the heart of Okinawa? Follow our step-by-step guide and discover the magic of Moo Hung's Steamed Fish Curry with Ryukyu Fish Eggs.
Tools Needed
- Knife
- Grater
- Bowl
- Toothpicks
- Charcoal stove or pan
Ingredients
- Fish meat
- Fish sauce
- Seasoning powder
- Shrimp paste
- Curry paste
- Eggs: 3
- Palm sugar
- Kaffir lime leaves
- Coconut milk
- Basil leaves: 5-7 per pack
- Ryukyu fish eggs
- Banana leaves
- Lime leaves
Step-by-Step Instructions
Step 1. Prepare the Fish Curry Mixture
- Thoroughly wash and clean the lime leaves. Take only the leaves, stack them, roll them, and slice them thinly using a knife.
- Grate the fish meat into a pan. Season with fish sauce, seasoning powder, shrimp paste, curry paste, and crack in 3 eggs. Mix until well combined. The mixture should be liquidy.
- Add palm sugar and shredded kaffir lime leaves to the fish mixture.
- Add coconut milk and stir until everything is well combined.
Step 2. Assemble and Wrap the Parcels
- Lay down two banana leaves. Place the Hor Mok mixture onto the banana leaves, spreading it evenly.
- Add about 5-7 basil leaves per pack and then add the Ryukyu fish eggs on top of the mixture.
- Wrap the banana leaves tightly, securing with toothpicks.
Step 3. Grill the Parcels
- Grill the wrapped parcels on a charcoal stove or in a pan until the banana leaves change color, flipping halfway through. The grilling process will infuse a fragrant aroma.
Step 4. Serve
- Once grilled, remove the banana leaves and serve the steamed fish curry hot. Serve with rice, fish sauce, and chili.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Wear gloves for cleanliness when preparing the fish mixture.
- Grilling on a charcoal stove will result in a more fragrant dish.
Nutrition
- N/A
FAQs
1. Where can I find Ryukyu fish eggs?
Ryukyu fish eggs can be difficult to find outside of Okinawa or Asian specialty stores. Check online retailers specializing in Asian ingredients or your local Asian supermarket.
2. Can I substitute the fish? What type of fish works best?
While white fish like cod or snapper work best for their delicate flavor, you can experiment with other firm, white fish. Avoid oily fish as they can overpower the curry's delicate flavors.
Moo Hung's Ryukyu Fish Egg Steamed Fish Curry is a testament to the beautiful fusion of Okinawan and Thai culinary traditions. This recipe, once mastered, will become a cherished addition to your repertoire, impressing family and friends with its unique and exquisite flavors. Enjoy the journey of creating this authentic dish and savor the rewarding taste of culinary heritage.