Recipes - Thai

Fried Fish with Red Curry Sauce
Fried Fish with Red Curry Sauce


If you have never tried fish in an Asian curry, this is the perfect opportunity to do so. Try this delicious fried fish curry with a Thai twist!
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Thai









Ingredients:

2 tbsp Mae Ploy Red Curry Paste
500g Fish fillet (snapper, John dory, coral trout, etc.)
corn oil (for frying)
165ml TCC Coconut Milk
40ml water
½ tbsp Squid Fish Sauce
1 tbsp sugar
6 kaffir lime leaves (finely shredded)
1 fresh chilli (sliced)
additional kaffir lime leaf shreds and red chilli shreds (for garnish)




Steps:
  1. Heat the oil in a fry pan and fry the fish fillets on each side until golden and just cooked through (about 3 mins each side)
  2. Drain on paper towels and set aside.
  3. Heat 1 tbsp of oil in a clean pan and fry the curry paste in it until fragrant. Add the coconut extract and season with the fish sauce, sugar, sliced chilli and kaffir lime leaf shreds. Simmer for a few minutes to concentrate flavours.
  4. Place the fish fillets on a serving dish and coat them with the red curry sauce. Garnish with the remaining kaffir lime leaf and red chilli shreds.

Hint: If kaffir lime leaves are unavailable, young lemon leaves can be substituted.

 

 


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Fried Fish with Red Curry Sauce

Fried Fish with Red Curry Sauce

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If you have never tried fish in an Asian curry, this is the perfect opportunity to do so. Try this delicious fried fish curry with a Thai twist!

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Thai
Ingredients

2 tbsp Mae Ploy Red Curry Paste
500g Fish fillet (snapper, John dory, coral trout, etc.)
corn oil (for frying)
165ml TCC Coconut Milk
40ml water
½ tbsp Squid Fish Sauce
1 tbsp sugar
6 kaffir lime leaves (finely shredded)
1 fresh chilli (sliced)
additional kaffir lime leaf shreds and red chilli shreds (for garnish)

Instructions
  1. Heat the oil in a fry pan and fry the fish fillets on each side until golden and just cooked through (about 3 mins each side)
  2. Drain on paper towels and set aside.
  3. Heat 1 tbsp of oil in a clean pan and fry the curry paste in it until fragrant. Add the coconut extract and season with the fish sauce, sugar, sliced chilli and kaffir lime leaf shreds. Simmer for a few minutes to concentrate flavours.
  4. Place the fish fillets on a serving dish and coat them with the red curry sauce. Garnish with the remaining kaffir lime leaf and red chilli shreds.

Hint: If kaffir lime leaves are unavailable, young lemon leaves can be substituted.

 

 

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