Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fish in chilli paste sauce / chue chee pla. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fish is quickly cooked in a rich Thai red curry sauce, seasoned with fresh sweet basil and served over steamed jasmine rice. You can find more authentic Thai recipes like this one in the SITCA Thai cooking DVD series available for purchase in our online Thai grocery. Ikan Cili Garam is a Nyonya-style fried or baked fish with chilli paste. This fish dish may look simple but do not underestimate its amazing taste.
Fish in Chilli Paste Sauce / Chue Chee Pla is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Fish in Chilli Paste Sauce / Chue Chee Pla is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook fish in chilli paste sauce / chue chee pla using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Fish in Chilli Paste Sauce / Chue Chee Pla:
- Prepare 2 1/2 kg chopped fish ,or 3 whole fish ,or fish fillets
- Prepare 2 tbsp red chilli paste
- Make ready 700 ml coconut milk
- Prepare 2 tbsp sliced gingerroot
- Make ready 2 red pepper,sliced ,deseeded
- Take 1 bunch sweet basils
- Take 1 tbsp palm sugar
- Get 1 1/2 tbsp fishsauce
- Prepare 1 tbsp vegetable oil to fry chilli paste
- Take 1/2 tsp sugar
- Prepare 1/3 tsp salt
Steamed Fish with Taucu [Nyonya Cooking]. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste.
Instructions to make Fish in Chilli Paste Sauce / Chue Chee Pla:
- Sliced ginger root,red pepper,prepare fish
- On low heat,use large pot ,or pan enough to lay single layer of fish ,because we will not stir after add in fish …add oil ..stir chilli paste until fragrance
- From 700 ml of coconut milk ,add little at the time …after the oil get dry ,add coconut milk ( little ) to protect from burning ,stir
- Add more coconut milk,keep stiring
- Add more ..dont get bore to stiring 😩
- Add seasoning, palm sugar,fishsauce,sliced ginger root
- Add all coconut milk left ,let it simmer for a fews mins ,taste …if you want more sweet and salty add sugar and salt ,then change to medium heat
- Lay single layer fish in the pan ,cover lid
- Approximately after 7 mins ,open lid and shake the pan to make sure its not stick or burn in the bottom ,and all fish is in the sauce ,cover and let it cook 5 more mins
- Add red pepper,basil ,heat off
- Serve this hot with steamed jasmine rice
Place all the other ingredients, except the oil, into a large bowl. Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving. Red Chili Paste recipe - easy, delicious red pepper paste recipe that is indispensable in my kitchen, with so many uses! This homemade chilli paste recipe is going to save you a lot of time - it's a handy, basic recipe that can be used as an ingredient in so many East and South east Asian recipes. "Having fish means that the family has so much that there is enough as leftover for the next year." This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
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