Chu Chee Pla Thai Red Curry Fish Fillet | Creamy Asian Main Course
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25 min
Quick
Kifli Kukták
Autentikus thai Chu Chee Pla: serpenyőben aranysárgára sült omlós tőkehalfilé, selymes és fűszeres kókuszos vörös curry mártással bevonva, friss chilivel és lime-mal tálalva.
Preparation method
Preparation and side dish
Rinse the rice thoroughly in cold water, then cook in twice the amount of lightly salted water for about 12-14 minutes until tender and fluffy. Cover and keep warm.
Pat the cod fillets dry with paper towels, then cut into two equal portions. Thinly slice the red chili pepper into strips, cut the lime into wedges, and finely chop the coriander.
Frying the fish and the Chu Chee curry sauce
Heat 1 tablespoon of sunflower oil in a pan over medium heat. Place the cod fillets in the pan and cook for 2-3 minutes on each side until nicely golden, but still juicy inside. Carefully transfer the fish to a plate.
Chef's tip
The key to Chu Chee sauce is its thick, concentrated flavor: make sure the coconut milk and curry paste thicken properly before returning the fish to the sauce.
If you want an extra citrus aroma, grate some lime zest directly over the curry sauce right before serving.
Ingredients
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