Bangkok White Tea Fish Curry

Tiffany Bannworth

By
@MissAnubis

I craved this when I was pregnant with one of my 5 sons.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
2 Hr

Ingredients

PROTEIN

2
whole fish, head on

CURRY

2 can(s)
coconut milk, unsweetened
1 can(s)
coconut cream
3 Tbsp
green curry powder or paste
2 bunch
lemongrass
3
tea bags, white tea
1 tsp
grated fresh ginger
1
kafir lime, sliced
1 clove
garlic, smashed
4
bay leaves
1 tsp
fish sauce
1 bunch
fresh sweet basil
1
anise star
1 pinch
clove
1 dash(es)
cumin seeds
2
dried indian red peppers

VEGETABLES

2
red bell peppers sliced
1 can(s)
water chestnuts
1 pkg
bean sprouts, fresh
2 c
green bean, fresh (if possible snake bean)
1 can(s)
baby corn

STARCH

1 pkg
fragrant jasmine rice

Step-By-Step

1In a sauce pan, add all the curry ingredients are stir. Cook on low for 1 hour, covered tightly with a lid.
2Remove lemongrass, tea bags, limes, dried peppers, bay leaves, and anise star.
3In a mixing bowl combine and mix evenly all ingredients in vegetable section.
4In a large, ceramic casserole dish (greased), place the two whole fish and vegetables.
5Pour curry mixture over vegetables and fish. Tightly cover and bake at 350 degrees for one hour.
6About 30 minutes into baking your fish, prepare jasmine rice by boiling.
7Curry fish is done when fish is flaky. Serve over rice. When you serve the fish, laterally scoop the fish as to not get any bones. Then flip over fish for underside meat. You should be left with an intact fish head and skeleton.
8Best served with icy Thai iced tea.

About this Recipe

Course/Dish: Fish, Other Main Dishes
Regional Style: Asian
Other Tag: Healthy