Steamed Fish Curry

Name: Steamed Fish Curry
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 fresh red chile, deseeded and finely chopped; 1 fresh green chile, deseeded and finely chopped; 4 Kaffir lime leaves, torn; a good handful of spinach leaves; a few sprigs of fresh basil; a few sprigs of fresh mint; a good handful of cilantro leaves, chopped; 2 eggs, beaten; 14 fl oz/400 ml canned coconut milk; 2 tablespoons fish sauce; 1 lb/450 g firm white fish fillets, thinly sliced; 3 tablespoons Thai red curry paste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Steaming fish does help to keep its texture and flavor, and it also preserves the flavor of the spices.

Ingredients

1 lb/450 g firm white fish fillets, thinly sliced
a good handful

Asia
Fish course
Pescatarian
Gluten-free

Method

Using a dish that will fit in a steamer, line the dish with the spinach, basil, and mint leaves.

Mix together the eggs, coconut milk, fish sauce, and curry paste and stir well. Fold the fish slices into this and pour into the lined dish.

Sprinkle the chiles, cilantro, and lime leaves on top, then cover and steam for 15-20 minutes.

Serve with ri