bangkok white tea fish curry
I craved this when I was pregnant with one of my 5 sons.
prep time
15 Min
cook time
2 Hr
method
---
yield
6 serving(s)
Ingredients
- PROTEIN
- 2 - whole fish, head on
- CURRY
- 2 cans coconut milk, unsweetened
- 1 can coconut cream
- 3 tablespoons green curry powder or paste
- 2 bunches lemongrass
- 3 - tea bags, white tea
- 1 teaspoon grated fresh ginger
- 1 - kafir lime, sliced
- 1 clove garlic, smashed
- 4 - bay leaves
- 1 teaspoon fish sauce
- 1 bunch fresh sweet basil
- 1 - anise star
- 1 pinch clove
- 1 dash cumin seeds
- 2 - dried indian red peppers
- VEGETABLES
- 2 - red bell peppers sliced
- 1 can water chestnuts
- 1 package bean sprouts, fresh
- 2 cups green bean, fresh (if possible snake bean)
- 1 can baby corn
- STARCH
- 1 package fragrant jasmine rice
How To Make bangkok white tea fish curry
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Step 1In a sauce pan, add all the curry ingredients are stir. Cook on low for 1 hour, covered tightly with a lid.
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Step 2Remove lemongrass, tea bags, limes, dried peppers, bay leaves, and anise star.
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Step 3In a mixing bowl combine and mix evenly all ingredients in vegetable section.
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Step 4In a large, ceramic casserole dish (greased), place the two whole fish and vegetables.
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Step 5Pour curry mixture over vegetables and fish. Tightly cover and bake at 350 degrees for one hour.
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Step 6About 30 minutes into baking your fish, prepare jasmine rice by boiling.
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Step 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.
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Step 8Best served with icy Thai iced tea.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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