Chuchi Pla

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 386
• Protein: 31 g
• Carbs: 10 g
• Fat: 26 g

Ingredients

• 600 g European sea bass ( fillets with skin )
• 2 tbsp Thai curry paste red ( raw )
• 400 ml Coconut milk ( well shaken )
• 1 tbsp palm sugar ( grated )
• 2 tbsp fish sauce ( plain )
• 4 piece kaffir lime leaves ( finely julienned )
• 2 piece Thai chili ( sliced without seeds )
• 1 tbsp Rapeseed oil ( for cooking )

Instructions

1. Fish preparation

   Cut the sea bass into four even fillets. Thoroughly pat the flesh dry with a paper towel to ensure even cooking.

2. Roasting the paste

   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. Reduction and binding

   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. Poaching and finishing

   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.

Chef's tips

• 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.

Storage

Eat immediately to enjoy the best texture of the fish.