Poached Fish in Thai Spices - A light summery fish curry
Ingredients
- 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
For serving/garnish
- Lime Wedges
- coriander leaves
- 2 tablespoons fresh juice from 2 limes plus extra wedges for serving
Instructions
- 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.
Tried this recipe?Let us know how it was!