Thai Poached Fish in Red Curry
Chef ModIngredients:
- 1 cup TCC Premium Coconut Milk
- 2 white fish fillets
- 1 lemongrass
- 2 tsp Squid Brand Fish Sauce
- 1⁄4 cup Valcom Red Curry Paste
- Fresh ginger (finely shredded)
Cucumber Salad:
- 1⁄2 cup lime juice and zest
- 15g palm sugar
- 1⁄4 coriander (finely chopped)
- 1⁄2 small cucumber (diced)
- 2 kaffir lime leaves (spine remove and thinly sliced)
Method:
- Mix juice, sugar and lime zest in a bowl. Finely chop root and stem of coriander, and roughly chop the leaves. Add kaffir lime leaves, cucumber and coriander to the lime juice mix. Set aside.
- Heat up coconut milk and lemongrass in a wok and bring to a boil over medium-high heat. Add the fish fillets, cover the lid and lower the heat to simmer. Allow it to cook for 10 mins or until cooked through.
- Remove fish from wok and dispose the lemongrass. Mix curry paste and fish sauce with coconut milk and cook for 1-2 mins.
- Serve curry sauce in the base of serving bowls, top fish with cucumber mixture and embellish with fresh ginger.
Our friends at Wine Selectors suggest pairing this dish with a Gewurztraminer.
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