Sheatfish In Chu Chi Curry

Sheatfish In Chu Chi Curry, Doesn't have a fishy smell?

Sheatfish In Chu Chi Curry. Curry is a spice and is used in various dishes. Some people can’t eat fish dishes because of the fishy smell. But even these people will change their minds if they eat fish with curry. Curry removes odor and makes it more delicious.

Ingredients

  • 1 sheatfish or any type of white-fleshed river fish
  • 1 cup coconut milk
  • 3 tbsp red curry paste
  • 1 red spur chili, cut into fine strips
  • 1 tbsp kaffir lime leaves, finely sliced
  • 2 tbsp fish sauce
  • 2 tsp palm sugar
  • 4 cups vegetable oil, for deep-frying

Method

Step 1

Clean the fish remove the insides and cut into half. Wash again and drain.

Step 2

Heat ½ cup of the coconut milk over medium heat until a film of oil surfaces.

Add the curry paste, stir until fragrant and red oil surfaces. Add the remaining coconut milk.

Season to taste with fish sauce and sugar when it returns to a boil, remove from heat.

Step 3

Pour oil in a wok and place over medium heat. When it is hot, fry the fish until golden and done. Remove from the oil and drain.

Step 4

Arrange the fried fish on a serving dish; pour the curry sauce over. Sprinkle with kaffir lime leaves and chili, garnish with a sprig of sweet basil. Serve at once.

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