Steamed red curry fish (Matt Sinclair)

Name: Steamed red curry fish (Matt Sinclair)
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 60 g peanut oil; 110 g red curry paste; 55 g brown sugar; 55 g fish sauce; 40 g tamarind paste; 2 tsp Chicken stock paste; 400 g water; 4 skinless, firm white fish fillets; 200 g green beans; 125 g fresh baby corn; 270 g coconut cream; fresh coriander leaves; fresh kaffir lime leaves; cooked rice

4.4 177 évaluations

Préparation 15min

Total 30min

4 portions

Ingrédients

peanut oil
60 g
red curry paste (see Tips)
110 g
brown sugar
55 g
fish sauce
55 g
tamarind paste (see Tips)
40 g
Chicken stock paste (see Tips)
2 tsp
water
400 g
skinless, firm white fish fillets (approx. 200 g each), cut into pieces (approx. 8 cm x 10 cm)
4
green beans cut into pieces (3 cm)
200 g
fresh baby corn cut into pieces (2 cm)
125 g
coconut cream
270 g
fresh coriander leaves for garnishing
fresh kaffir lime leaves cut into thin strips, for garnishing
cooked rice (optional)