Bangkok White Tea Fish Curry
Ingredients
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PROTEIN
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2whole fish, head on
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CURRY
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2 can(s)coconut milk, unsweetened
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1 can(s)coconut cream
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3 Tbspgreen curry powder or paste
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2 bunchlemongrass
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3tea bags, white tea
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1 tspgrated fresh ginger
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1kafir lime, sliced
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1 clovegarlic, smashed
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4bay leaves
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1 tspfish sauce
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1 bunchfresh sweet basil
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1anise star
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1 pinchclove
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1 dash(es)cumin seeds
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2dried indian red peppers
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VEGETABLES
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2red bell peppers sliced
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1 can(s)water chestnuts
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1 pkgbean sprouts, fresh
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2 cgreen bean, fresh (if possible snake bean)
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1 can(s)baby corn
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STARCH
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1 pkgfragrant jasmine rice
How to Make Bangkok White Tea Fish Curry
- In a sauce pan, add all the curry ingredients are stir. Cook on low for 1 hour, covered tightly with a lid.
- Remove lemongrass, tea bags, limes, dried peppers, bay leaves, and anise star.
- In a mixing bowl combine and mix evenly all ingredients in vegetable section.
- In a large, ceramic casserole dish (greased), place the two whole fish and vegetables.
- Pour curry mixture over vegetables and fish. Tightly cover and bake at 350 degrees for one hour.
- About 30 minutes into baking your fish, prepare jasmine rice by boiling.
- Curry 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.
- Best served with icy Thai iced tea.
