104
Thai-style fish curry with Thai fragrant rice
Serves 4
Ingredients:
1 onion, thinly sliced
2 tbsp cornflour
400 g (14 oz) can coconut milk
2 tomatoes, roughly diced
10 g (
1
/
2
oz) pack fresh coriander
leaves, roughly chopped (reserve
some for garnish)
1 tbsp Thai red or green curry
paste
1
/
2
– 1 tbsp Thai fish sauce
Juice of
1
/
2
a lemon
500 g (1
1
/
4
lb) boneless, skinless
white fish, cubed
200 g (7 oz) Thai fragrant rice
Method:
1. Steam the onion for 3 minutes at 100°C.
2. Meanwhile, make up the cornflour paste with
2 tbsp taken from the coconut milk.
3. Add the tomato, coriander according to taste,
the rest of the coconut milk, cornflour paste,
curry paste, fish sauce and lemon juice to the
onion. Steam for 2 minutes at 100°C.
4. Add the fish to the mixture and steam for a
further 5 minutes.
5. The rice can also be cooked simultaneously in
the steam oven. Allow 50 g (2 oz) of Thai
fragrant rice per person and place in a solid
container. Pour over boiling water until it is 1
cm (
1
/
2
inch) above the rice. Cook for 8
minutes at 100°C.
6. When cooked, season the fish to taste and
serve with the steamed Thai rice. Garnish with
some fresh coriander leaves.
Tip
Curry paste is readily available from
supermarkets. Red curry paste is
generally very hot!
