Bangkok White Tea Fish Curry

Name: Bangkok White Tea Fish Curry
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Cuisine: Asian
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

By Tiffany Bannworth
@MissAnubis

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

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

2 Hr

Ingredients

Add to Grocery List

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

How to Make Bangkok White Tea Fish Curry

Step-by-Step

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.