This Poached Fish in Thai Spices is the perfect summer fish curry. Light, yet full of flavour and so easy to make that there is hardly any time needed standing on the stove to make this!
Summer is here in Bangalore in its full force (or whatever we call full force here) and all I am craving for are salads and light meals. Light curries which don’t need be labouring over the stove. Curries which aren’t heavily spiced and this Poached Fish in Thai Spices is perfect for the same.
One question I am asked so often and I almost never have a response to is what is my favourite cuisine to eat and cook. I am confused when people ask me that because well I love all food. But if I had to pick one, it would be Thai. I love the use of herbs and spices in the cuisine. The fantastic balance of sweet, sour and spice. Every bite in a well made Thai dish is a delight.
And this Poached Fish in Thai Spices is no different. Super simple to make, needs very basic ingredients. And hits all the flavour tones just right.
Heat oil, sautee shallots, add spices and herbs, in goes coconut milk and in the end fish till it goes. How difficult can this be? I bet even my son can’t go wrong in this dish. Or maybe I should say, even N can’t go wrong here, since Ojas seems to be cooking a lot these days anyway.
All these stories are basically to tell you one thing, this is a fabulous curry. A recipe that needs bookmarking and to be written in handwritten recipe books.
And if you are looking for some more easy fish recipes, check out the following.
Poached Fish in Thai Spices - A light summery fish curry
- 500 gm fish fillets I used seabass
- 2 tbsp sesame oil
- 3-4 shallots finely chopped
- 3-4 cloves garlic finely chopped
- 2 fresh Thai red chili sliced (deseed it if you want less spicy)
- 400 ml coconut milk
- 1 kaffir lime peeled, we only need the peel
- 1 inch galangal thinly sliced (using ginger works)
- 1 stalk lemongrass chopped
- 3-4 kaffir lime leaves
- Salt to taste
- Lime Wedges
- coriander leaves
- 2 tablespoons fresh juice from 2 limes plus extra wedges for serving
- In saute pan, heat oil and add shallots, garlic, chili and cook, stirring, until shallot are translucent. This will take about 2 minutes.
- Add coconut milk, galangal, lemon peel and leaves, lemongrass and salt. Bring to a boil and add the fish fillets, lower the heat and cook the fish with pan covered. Simmer till done which should take anywhere between 5-6 minutes.
- Serve this with rice and steamed vegetables. Using a slotted spoon, place a fish on the rice and the spread the coconut milk broth or stew on rice. Place steamed and sesasoned vegetables and enjoy a hearty summer meal.