Thai Poached Fish in Red Curry

Chef Mod

Ingredients:

Recipe brought to you with the help of our friends at Asian Inspirations

  • 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:

  1. 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.
  2. 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.
  3. Remove fish from wok and dispose the lemongrass. Mix curry paste and fish sauce with coconut milk and cook for 1-2 mins.
  4. 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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