Steamed Fish Curry


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


  • 1 lb/450 g firm white fish fillets, thinly sliced
  • a good handful of spinach leaves
  • a few sprigs of fresh basil
  • a few sprigs of fresh mint
  • 2 eggs, beaten
  • 14 fl oz/400 ml canned coconut milk
  • 2 tablespoons fish sauce
  • 3 tablespoons Thai red curry paste
  • 1 fresh red chile, deseeded and finely chopped
  • 1 fresh green chile, deseeded and finely chopped
  • a good handful of cilantro leaves, chopped
  • 4 Kaffir lime leaves, torn


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 rice of your choice.