Steamer Recipes


Thai Curry Fish

More Seafood Steamer Recipes

Steamed White Fish with Vegetables
Cajun Style Steamed Shrimp
Calamari Salad with Lime and Chili Dressing
Ginger Fish in Nori Wrapper
Mussels with Garlic and Lime Butter
Shrimp and Chicken Custard
Sizzling Teriyaki and Ginger fish in Banana Leaves
Snapper with Hazelnuts and Orange Glaze
Spicy Tomato and Leek Shrimp with Hokkien Noodles
Thai Curry Fish
   

Steaming How To's


Steamer Recipes > Seafood
 

Thai Curry Fish

Thai Curry Fish is rated 3.0 / 5 based on 2 votes.

Print

Preparation Time: 10-15 minutes
Cooking Time: 10-15 minutes

Ingredients:

  • Two-three banana leaves, cut into 15 cm (6 inch) rounds
  • 500 g (1 lb) white fish fillets finely diced
  • Two tablespoons Thai red curry paste
  • One tablespoon roasted peanuts, chopped
  • One cup thick coconut cream
  • Two eggs, beaten lightly
  • One tablespoon fish sauce
  • One cup Chinese cabbage leaves, finely shredded
  • Two tablespoons thick coconut cream for garnish
    salt and pepper to taste
  • One fresh long red chili, seeded and thinly sliced for garnish, optional

Steps:

  1. Plunge each banana leaf into hot water for 30-60 seconds until softened.
  2. Drain and pat dry with paper towels. Fold each round and staple into round or square custard cup, or use rounds to line oiled rice bowls or ramekins.
  3. Partially pour the pot or wok with water and bring to a rapid simmer. Make sure the steamer does not touch the water.
  4. Combine fish, curry paste, coconut cream, peanuts, eggs, fish sauce, salt and pepper.
  5. Fill each banana cup with 1/6 fish mixture, then 1/6 shredded cabbage, and place in a bamboo steamer or steamer basket covered with parchment paper.
  6. Put the steamer over water, cover and steam for 10-15 minutes until set.
  7. Garnish with a dollop of coconut cream and sliced chili if desired.
  8. Serve while hot.
From: www.foodsteamer.org

 

Add Links | Resources | Privacy | Disclaimer