Choo Chee Fish
After trying a few recipes online, Mima Norma eventually created the version here.
Choo Chee Fish
A red coconut curry with fish
Ingredients
- 750 grams fish fillets (use firm white fish e.g. rockling)
- 140 mls coconut cream
- 140 mls canned coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon palm sugar (brown sugar also works well)
- 1½ tablespoons fish sauce
- 8 kaffir lime leaves
- 8 Thai basil leaves (optional)
Instructions
- Wash and finely chop the kaffir lime leaves into slivers as finely as possible – perhaps even grind in a mortar and pestle. Grate palm sugar if using.8 kaffir lime leaves, 1 tablespoon palm sugar
- Place the curry paste into a pan on medium heat and cook for a few minutes, stirring frequently, until fragrant. Add the coconut cream and stir until thick bubbles appear.140 mls coconut cream, 2 tablespoons red curry paste
- Add the sugar, fish sauce, coconut milk and the lime leaves. Bring to a boil then reduce to medium heat and simmer, stirring occasionally, until the sauce thickens to a creamy consistency – a few minutes.140 mls canned coconut milk, 1 tablespoon palm sugar, 1½ tablespoons fish sauce, 8 kaffir lime leaves
- Add diced or whole fish fillets to the pan and allow to cook for about 5 minutes. Add basil leaves and check fish – it should flake with a fork when cooked. Serve immediately when cooked.750 grams fish fillets, 8 Thai basil leaves
Notes
Works well with prawns as well and adding vegetables and fried tofu turns it into a more substantial dish.
Nutrition
Calories: 398kcalCarbohydrates: 10gProtein: 40gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 94mgSodium: 1070mgPotassium: 793mgFibre: 1gSugar: 5gVitamin A: 1621IUVitamin C: 2mgCalcium: 49mgIron: 3mg
