Chuchi Pla
Ingredients
- 600 gEuropean sea bass (fillets with skin)
- 2 tbspThai curry paste red (raw)
- 400 mlCoconut milk (well shaken)
- 1 tbsppalm sugar (grated)
- 2 tbspfish sauce (plain)
- 4 pckaffir lime leaves (finely julienned)
- 2 pcThai chili (sliced without seeds)
- 1 tbspRapeseed oil (for cooking)
Method
A pearly fish fillet coated in a thick, velvety red curry sauce. The intense aroma of kaffir lime leaves balances the heat of the curry and the sweetness of the coconut.
- 1
Cut the sea bass into four even fillets. Thoroughly pat the flesh dry with a paper towel to ensure even cooking.
- 2
Heat the rapeseed oil in a sauté pan. Add the red curry paste and work it with a spatula. It must fry until the aromas are released and the oil starts to take on color.
- 3
Pour in the coconut milk. Bring to a simmer and let reduce until the sauce becomes thick and coats the back of a spoon. Add the palm sugar and fish sauce.
- 4
Place the fish fillets in the sauce. Cover and poach over low heat. The fish is cooked when the flesh flakes under light pressure. Finish with the finely julienned kaffir lime leaves and Thai chili.
Frequently asked questions
How do you get this dish right?
- Do not boil the sauce too vigorously once the fish is added to keep the flesh intact.
- The sauce is ready when you see small red oil droplets rising to the surface.
How long does this dish keep?
Eat immediately to enjoy the best texture of the fish.
