Thai fried black bream with chu chee sauce
This fried black bream with a fragrant, coconut-based sauce inspired by the lesser known chu chee pla of Southern Thailand is a sure-fire winner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodism.co.uk.
Cooking tools:
- Mortar and pestle
- Rolling pin
- Mixing bowl
- Blender
- Saucepan
- Skillet
- Aluminum foil
- Stove
- Measuring spoon
- Plate
Ingredients
- 4 black bream fillets (I buy mine from Rockfish)
- Fish sauce Salt Neutral oil (e.g. vegetable, sunflower, rapeseed)
- Fresh coriander leaves, lime wedges and steamed rice, to serve
- 2 tsp shrimp paste
- 200ml coconut cream
- 1tbsp palm sugar (or soft brown sugar)
- Curry paste from scratch (see below) or 3 tbsp good quality red curry paste
- 1 tsp coriander seeds
- 1 bunch of coriander, leaves separated from stems
- 3 cloves garlic, peeled
- 1 chilli, roughly chopped
- 30g fresh turmeric, peeled
- 30g fresh ginger, peeled
- 30g fresh galangal, peeled (if you canât find fresh, use 1tbsp of galangal paste)
- 1 stick of lemongrass, bashed and cut into four
- 14 lime leaves
- 1 tbsp fish sauce
- 1 lime, juiced
- 1 tsp salt
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