Steamed Fish Curry

Our seafood box seems to be increasing the amount of fish they give us lately. Given that we typically do small portion sizes of meat, getting through 1.25 lbs of fish a week has been increasingly challenging (especially with the freezer back log). This simple creamy curry was a great way to use up 1/3 of our fish from last week. So far, my new Thai book has been a bit intimidating to dive into, but the results have been worth it. This one (along with all of the recipes in the book) calls for making your own red curry paste, but I'm going to assume that you can get by with commercial paste on this one and will skip including that part below.

One year ago: Chicken Fricassee
Two years ago: Chipped Beets and Beet Greens
Three years ago: Cappuccino Fudge Cheesecake
Four years ago: Chocolate Layer Cake

Steamed Fish Curry (from Thai Food)

Ingredients
200g fish fillets - whiting, cod or perch (I used cod)
pinch of salt
a little lime juice
2 tbsp fish sauce
pinch of palm sugar
1/2 cup coconut cream
3 tbsp red curry paste
1 small egg, lightly beaten
6 kaffir lime leaves, finely shredded
handful of Thai basil leaves
1 tbsp thick coconut cream
a few long red chilies, julienned


1. Wash fish in water with a little salt and a squeeze of lime juice. Drain, pat dry, and slice finely.
2. In a bowl, season fish with fish sauce and sugar, stirring with a spoon.
3. Gradually work in coconut cream. If it separates, add a little ice cold water and stir.
4. Fold in curry paste.
5. Stir in egg and finish with lime leaves.
6. Line a steamer basket with parchment paper, line with basil leaves, and add curry. Steam over moderate heat for 15 - 30 minutes or until curry has set.
7. Garnish with thick coconut cream and red chilies and serve.