Steamed Snakehead Fish Curry, or Pla Nueng Ma-naow in Thai, is a culinary masterpiece that showcases the delicate flavour of snakehead fish in a vibrant, aromatic curry. This beloved Thai dish is surprisingly easy to prepare, balancing the richness of coconut milk with the zesty tang of lime juice and the subtle heat of chilies. The firm, flaky texture of the snakehead fish perfectly complements the fragrant curry sauce, making it a truly unforgettable experience. Unlike many curries that require extensive cooking, this recipe utilizes a quick steaming method, preserving the fish's moisture and tenderness.
Forget complicated recipes and lengthy cooking times! This recipe delivers the authentic taste of Thailand in a fraction of the time. We'll guide you through each step, from preparing the flavorful curry paste to expertly steaming the fish to perfection. Get ready to embark on a culinary adventure with this simple yet incredibly delicious Steamed Snakehead Fish Curry recipe – prepare to be amazed!
Tools Needed
- Mortar and pestle
- Steamer
- Knife
- Mixing bowl
Ingredients
- Snakehead fish meat
- Curry paste
- Coconut milk
- Seasoning powder
- Salt
- Fish sauce
- Basil leaves
- Chopped basil leaves
- Betel leaves
- Chili peppers
- Ground galangal
- Chicken eggs: 3
- Shredded kaffir lime leaves
- Banana leaf cups
- Rice flour
Step-by-Step Instructions
Step 1. Preparing the Fish and Curry Base
- Mince the snakehead fish meat.
- Add curry paste to the fish.
- Pound the curry paste and coconut milk together until creamy.
- Add the curry paste mixture to the fish.
- Add chicken eggs and continue to mix.
- Cut the snakehead fish into bite-sized pieces.
- Season with salt, fish sauce, and seasoning powder.
Step 2. Adding Aromatics and Steaming
- Add the fish pieces to the mixture, along with more coconut milk and basil.
- Blanch the betel leaves in boiling water.
- Add the betel leaves and blanched basil to the fish curry mixture.
- Spoon the mixture into banana leaf cups.
- Steam until cooked.
Step 3. Making the Coconut Milk Topping
- mix coconut milk, coconut cream, and rice flour. Cook over medium-low heat until thickened.
Step 4. Finishing and Serving
- Pour the coconut milk topping over the steamed fish curry.
- Garnish with sliced chilies and shredded kaffir lime leaves.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use a mortar and pestle to pound the ingredients for a smoother, more flavorful curry paste.
- Don't cut the fish pieces too large, or they may jump out of the banana leaf cups during steaming.
- Blanching the betel leaves reduces bitterness and helps estimate the amount needed for the krathongs.
- Blanching the basil leaves reduces strong odors.
- Don't overcrowd the banana leaf cups when adding the fish curry mixture, as it will puff up during steaming.
- Add the coconut milk topping generously or sparingly to your preference.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I substitute the snakehead fish with another type of fish?
Yes, firm white fish like cod, snapper, or catfish work well as substitutes. Adjust cooking time as needed, depending on the fish's thickness.
2. What if I don't have all the ingredients for the curry paste?
You can adjust the paste to what you have available, or buy pre-made Thai green curry paste. The flavour will be slightly different, but still delicious.
3. How do I know when the fish is cooked?
The fish is cooked when it flakes easily with a fork and is opaque throughout. Overcooked fish will be dry and tough.
This Steamed Snakehead Fish Curry recipe offers a delightful balance of flavors and textures, showcasing the best of Thai cuisine. The quick steaming method ensures a moist and tender fish, perfectly complemented by the vibrant curry sauce. Enjoy this flavorful and satisfying dish, and don't hesitate to experiment with different chili levels to suit your taste!