Steamed Fish Curry

Fish Curry (Photo by nettsu/flickr)
Fish Curry (Photo by nettsu/flickr)

Serves 4.


500 g fillets of delicate white fish
375 ml/12 fl oz/1 1/2 cups thick coconut milk
2 tablespoons Thai red curry paste
2 eggs
1 teaspoon salt
1 tablespoon thin strips of krachai,
fresh or brined
20 basil leaves
1 tablespoon rice flour
2 fresh kaffir lime leaves, finely shredded
2 red chillies, seeded and finely sliced


Rinse the fish fillets and wipe with paper towels, making sure no trace of skin, bones or scales remain. Cut fish into thin slices, put into a bowl and mix in half the coconut milk, the red curry paste, beaten eggs, salt and krachai. Knead to mix evenly. Scatter basil leaves over the base of a heatproof dish. Spread fish mixture in it. Combine remaining coconut milk with rice flour and pour over the fish. Scatter shredded lime leaves and chilli slices on top. Steam over boiling water for 15-20 minutes, depending on the depth of the dish. Serve with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)