Chuu Chee Fish
Chu Chee Fish is whole fish in kaeng chuu chee curry sauce with lime leaves. This very tasty distinctly Thai fish dish is great as one of the main courses of a Thai banquet. It is also good on its own with rice.
Source and licence
"Chuu Chee Fish" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chuu_Chee_Fish, revision 4523461), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chuu_Chee_Fish&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523461
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 650 g whole bream or similar fish
- 1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)
- 1 teaspoon of kaeng chu chee curry paste
- 6 dried Kaffir lime leaves
- 1 metric cup coconut milk
- 1 tablespoon (warning: perhaps the metric 20 mL one) fish sauce
- 1 teaspoon sugar
- Fresh cilantro
- 1 fresh red chile pepper
Method
- In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about 5 minutes.
- Lower heat and, using tongs, gently turn fish over.
- Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
- In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
- Add coconut milk and fish sauce. Simmer for about 5 minutes.
- Add sugar and simmer for another 5 minutes.
- Taste to see if extra coconut milk, fish sauce, or sugar is required.
- Pour sauce over fish and garnish with cilantro and chopped chili peppers.