Steamed Fish Curry with Herbs

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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!

Ingredients

Spinach or blanched cabbage leaves
1–2 sprigs basil leaves
1–2 sprigs

Asia
Thailand
Bangkok
Fish course
Side dish
Pescatarian
Gluten-free
South East Asia

Method

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