Steamed fish with red chilli paste

Name: Steamed fish with red chilli paste
Cuisine: Thai
Ingredients: 300 ml/10 fl oz coconut milk; 150 ml/5 fl oz Fish Stock; 2 teaspoons Chilli Jam; 2 teaspoons strained lime juice; 20 ml/¾ fl oz fish sauce; 8 teaspoons Massaman Curry Paste; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 4 X 150 g/5 oz white fish fillets; ½ cup coriander/cilantro/Chinese parsley leaves; steamed rice or stir-fried green vegetables, to serve; steamed rice or stir-fried green vegetables, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

300 ml/10 fl oz coconut milk
150 ml/5

Asia
Oceania
Malaysia
Thailand
Australia
Fish course
Pescatarian
Gluten-free

Method

In a saucepan, heat coconut milk, stock, fish sauce, massaman curry paste and chilli jam together to boiling point, uncovered simmer for 5 minutes. Remove from heat and stir in lime juice. Taste and, if necessary, adjust seasoning. Allow to cool completely.
Place fish fillets in a large, shallow bowl in a single layer and pour over half the cooled sauce. Place