Thailand / Main
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.
Ingredients
- whole bream or similar fish, whole; or similar fish650 g
- vegetable oil, metric cup; reserve 1 tablespoon for stir-frying curry paste1 cup
- kaeng chu chee curry paste, kaeng chu chee1 tsp
- dried Kaffir lime leaves, dried6
- coconut milk, metric cup1 cup
- fish sauce, perhaps the metric 20 mL one1 tbsp
- sugar1 tsp
- fresh cilantro, fresh
- fresh red chile pepper, fresh1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
