Steamer Recipes

Thai Curry Fish

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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.


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


  • 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


  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.


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