Steamed Fish Curry with Herbs

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This is a splendid curry which I cooked in my chum Chom’s house, which is a beautiful hardwood bungalow set on stilts at the edge of a rice paddy field some twenty miles east of Bangkok.

The great advantage of steaming is that it is a gentle process and it doesn’t overcook or damage the fish. I commend it to the house!


  • Spinach or blanched cabbage leaves
  • 1–2 sprigs basil leaves
  • 1–2 sprigs mint leaves
  • 2 eggs, beaten
  • 300 ml (10fl oz) coconut cream
  • 2 tablespoons fish sauce
  • 3 tablespoons red curry paste
  • 450 g (1lb) bass (or other firm white fish), sliced thinly
  • 4 Kaffir lime leaves, shredded
  • 1 red and 1 green chilli pepper, seeded and finely sliced
  • 1 tablespoon roughly chopped fresh coriander


Use a deep dish that will fit in a steamer. Line the dish with either spinach or blanched cabbage leaves and the basil and mint leaves.

Mix together the eggs, coconut cream, fish sauce and red curry paste and stir well.

Fold in the fish and pour this mixture into the lined dish. Sprinkle the lime leaves, chillies and coriander on top. Cover with foil or a heatproof plate. Steam for 15-20 minutes from the time the steamer water has started to boil. Serve from the bowl with rice.