🍲 Chuu Chee Fish

Ingredients

• 650 g whole bream or similar fish
• 1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)
• 1 teaspoon of kaeng chu chee curry paste
• 6 dried Kaffir lime leaves
• 1 metric cup coconut milk
• 1 tablespoon (warning: perhaps the metric 20 mL one) fish sauce
• 1 teaspoon sugar
• Fresh cilantro
• 1 fresh red chile pepper

Method

1. In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about 5 minutes.
2. Lower heat and, using tongs, gently turn fish over.
3. Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
4. In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
5. Add coconut milk and fish sauce. Simmer for about 5 minutes.
6. Add sugar and simmer for another 5 minutes.
7. Taste to see if extra coconut milk, fish sauce, or sugar is required.
8. Pour sauce over fish and garnish with cilantro and chopped chili peppers.