Spicy Fish Curry With Coconut |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a really beautiful fragrant curry. The lime leaves are not optional they make it! Ingredients:
2 white fish fillets, or any other freshwater fish |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 dried thai chiles, soaked in 2t of water |
2 scallions |
2 small shallots, chopped |
1 tablespoon veg or peanut oil |
1 can coconut milk |
2 tablespoons fish sauce |
8 dried kaffir lime leaves (or 3-5 fresh) |
1/4 cup cilantro, coarsely chopped |
Directions:
1. Cut fish fillets into at most 1/2 thick pieces that will be an easy to stir fry size. Toss with 1/2t of salt and 1/2t pepper, cover and set aside.
2. Prepare the spice paste. Cut the green onions in half where the white part turns to green, chop and set aside the green part. Cut off the roots and finely mince the rest. Remove the peppers from the soaking water and save the water. Chop them and add to the scallions and chopped shallot. Place in either a mini food processor or mortar and pestle and process into a paste.
3. Prepare all ingredients so they are handy (i.e. chop cilantro).
4. Heat a wok to medium-high heat and add oil. Swirl to coat the pan. Stir Fry the fish just enough to seal but enough to fall apart. (If you are skilled enough brown both sides). You don't want it completely cooked at this point. Remove fish and set aside.
5. Clean wok if necessary and bring back to medium high heat. Open the can of coconut milk without shaking and add the thickest part to the wok. Cook until the oil separates - about 5 minutes. Add spice paste and cook, stirring for about 5 minutes or until fragrant. Add remaining coconut milk and fish sauce. Bring to a simmer. Add fish and lime leaves in and cook until fish is cooked, flake until it is in easy serving pieces. Add most of the scallions and cook for another 30 seconds.
6. Remove from heat and garnish with cilantro and remaining scallions.
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