Steamed fish curry

Name: Steamed fish curry
Cuisine: Thai
Ingredients: 3 large, fresh red chillies, deseeded and finely sliced; 1 tablespoon finely shredded kaffir lime leaves, or ½ tablespoon lime zest; 1 tablespoon finely shredded kaffir lime leaves, or ½ tablespoon lime zest; a good handful of basil leaves; ½ white cabbage, shredded; 100 g/3½ oz monkfish fillets, membranes removed and cut into bite-sized pieces; 100 g/3½ oz raw white crab meat; 100 g/3½ oz squid, cleaned and cut into bite-sized pieces; 2 tablespoons chilli paste; 100 g/3½ oz raw tiger prawns, shelled and deveined; 250 ml can coconut cream; 2 teaspoons Thai fish sauce (nam pla); 2 teaspoons Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

In rural areas of Thailand, the mixture would be placed in banana leaves, lightly tied up and then steamed.

Ingredients

2 tablespoons chilli paste
2 teaspoons Thai fish sauce (nam pla)

Asia
Europe
Spain
Thailand
Japan
Fish course
Pescatarian
Southeast Asia
Mediterranean
Gluten-free

Method

Place the chilli paste, fish sauce and three-quarters of the coconut cream in a bowl and mix well.
Add the prawns, squid, crab meat and monkfish and mix well, then leave aside for 10–15 minutes for the flavours to develop.
Make a bed of the cabbage and basil leaves in a large bowl and pour on the seafood and fish mixture.
Pour over the remainin