| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
Rick, Stein |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Groundnut or sunflower oil |
|
|
plus extra for deep |
|
|
frying |
| 3 |
T |
Thai red curry paste |
| 200 |
|
Coconut milk |
| 1 |
T |
Thai fish sauce |
| 1 |
t |
Palm sugar or light |
|
|
muscovado sugar |
| 4 |
|
225 g John Dory steaks |
| 1/2 |
|
Lime, juice of |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Heat the oil in a large, deep frying pan. Add the curry paste and fry
for two minutes until the spices separate from the oil. Add the
coconut milk, fish sauce and sugar and simmer very gently for 10
minutes, until thickened. 2 Heat some oil for deep frying to
190c/375f. Deep fry the fish steaks two at a time, for two minutes
until crisp, golden and cooked through. Put on a tray lined with
kitchen paper and warm in a low oven while you cook the rest. 3 Once
the excess oil has drained off the fish, lift the steaks onto four
warmed serving plates. Stir the lime juice into the sauce with some
seasoning to taste, spoon over the fish and serve with some steamed
rice. 4 For the Thai Red Curry Paste, roughly chop: 5 large red finger
chillies 2.5cm/1" fresh root ginger the core from 2 lemongrass stalks
6-8 garlic cloves, 3 shallots 5 Put them into a food processor with:
1 tsp ground coriander 1 tsp ground cumin 1 tsp blachan (dried shrimp
paste) 2 tsp paprika 1/2 tsp turmeric 1 tsp salt 1 tbsp sunflower oil
Blend everything to a smooth paste. Converted by MC_Buster. Recipe
by: Rick Stein Converted by MM_Buster v2.0l.
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