Thai Fish Coconut Curry

Thai Fish Coconut Curry 

Ingredients:
- 1 to 1.75 lbs. (500-800 g) white-fleshed fish fillets or steaks (talapia, halibut, cod, basa, etc...)
- 1/3 cup dry unsweetened shredded coconut, baking type
- 1 1/2 to 2 cups fresh pineapple chunks, or equivalent of canned pineapple chunks, drained
- 1 1/2 to 2 cups cherry tomatoes
- 1/2 tsp. whole cumin seed
- handful fresh coriander
- CURRY SAUCE:
- 1 can good-quality coconut milk
- 2 shallots OR 1/4 cup red onion, chopped
- 4 cloves garlic
- 1-2 fresh red chilies, sliced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle
- 1 thumb-size piece galangal or fresh ginger, grated
- 1/2 tsp. shrimp paste (available by the bottle at Asian/Chinese food stores)
- 3/4 tsp. turmeric
- 1/2 tsp. ground coriander
- 1.5 to 2 Tbsp. brown sugar (to taste)
- 1 Tbsp. ketchup OR tomato puree (if using puree, sweeten it with 1/2 tsp. sugar)
- 2 Tbsp. fish sauce
- 3 Tbsp. fresh-squeezed lime juice

Preparation:
1. Place shredded coconut in a dry frying pan over medium-high heat. Stir continuously until coconut turns light golden brown and fragrant. Tip toasted coconut into a bowl to cool.

2. Place all 'Curry Sauce' ingredients in a food processor, chopper, or blender. Blitz to create a fragrant yellow curry sauce. (If you don't have such a device, simply mince everything well and stir together.)

3. Pour sauce into a wok or deep frying pan over medium-high heat. Add the fish, pineapple chunks, tomatoes, cumin, and half the toasted coconut (reserve remainder for serving). Stir and bring to a gentle boil.

4. Once sauce is bubbling, reduce heat to medium-low and cover with a lid. Allow fish curry to simmer 15 to 20 minutes, or until cooked (fish will firm up, turn opaque, and flake easily).

5. Taste-test the curry for salt, spice, and sweetness, adding more fish sauce if not salty or flavorful enough. If not sweet enough for your taste, add more sugar. If too sweet, add another squeeze lime juice. Add more chili for more spice.

6. Portion curry out into individual bowls or plates with rice on the side. Sprinkle over some toasted coconut and fresh coriander. Lime wedges can also be added.

Fried Fish Steaks Seafood Recipe

Fried Fish Steaks Seafood Recipe - Pla Thot Kleua

Fried Fish Steaks Seafood Recipe - Pla Thot Kleua

INGREDIENTS:
- 1 or 2 sea perch or Spanish mackerel steaks

- 1 tsp salt

- 2 Slices of Lime cooking oil for frying

Fried Fish Steaks Seafood Recipe - Pla Thot Kleua

PREPARATION:
1. Wash the steaks. Cut so they are about half the size of the palm of the hand. The pieces should not be too thick, for they would not become done all the way through. Rub the fish with the salt.

2. Fry the fish over medium heat. When done and golden, remove from the oil, place on a dish, squeeze a little lime onto the fish, and serve.

Fried Mackerel with Shrimp Paste Sauce

nam prik pla too - Fried Mackerel with Shrimp Paste Sauce
As you probably know by now, I live in Paknam which borders the Gulf of Thailand. As you can imagine, seafood features quite heavily in menus at numerous restaurants in this area. Even the roadside stalls sell plenty of dishes which have seafood as their main ingredients. Today I want to tell you about a popular dish in this area called "nam prik pla too". This basically translates as Fried Mackerel with Shrimp Paste Sauce.

Fried Mackerel with Shrimp Paste Sauce

As you can see from the above pictures, the meal is served ready cooked. You choose your fish, which raw vegetables you want and even the spicy sauce. This meal costs 15-30 baht depending on the size of your helping. The "nam prik pla too" sauce is made up from dried shrimp paste, garlic, green chili, shrimp paste, fish sauce, lime juice and palm sugar.

Fried Mackerel with Shrimp Paste Sauce

Boiled Mackerel Steak

Boiled Mackerel Steak Recipe - Pla Tom Khem

INGREDIENTS:
- 500 grams one-half-inch thick Spanish mackerel steak
- 1 tbsp chopped coriander root
- 5 garlic cloves
- 1 tsp sugar
- 2 tsp salt
- 2 tsp sweet dark soy sauce
- 1 tbsp lime juice
- 2 cups water
- 1 tbsp cooking oil

Boiled Mackerel Steak

PREPARATION:
1. Dry the mackerel steak by wiping with absorbent paper, and then rub all surfaces with lime juice.

2. Pound the coriander root and garlic until finely ground.

3. In a wok, stir fry the pounded coriander root and garlic until fragrant, add the mackerel steak, fry until the flesh starts to shrink, and then add the soy sauce, salt, and sugar.

4. Transfer the contents of the wok to a pot, add the water, and simmer over low heat until the fish is tender and has absorbed the flavors of the soup.

5. Dip out onto a serving bowl, sprinkle with the coriander leaves.

Seabass Fried with Leek Seafood

Seabass Fried with Leek Seafood Recipe - Pla Kaphong Phat Ton Krathiam

INGREDIENTS:
- 1 seabass, about 500 grams
- 1 leek
- 2 tbsp chopped garlic
- 3 tbsp fish sauce
- 1/4 cup chicken stock
- 1/3 cup vegetable oil, for deep frying

Seabass Fried with Leek Seafood 

PREPARATION:
1. Scale the fish, slit down the middle and remove the insides. Wash throughly, cut across into slices about 1" thick. Drain and put aside.

2. Wash the leek well, cut diagonally and put aside.

3. Heat the oil in a wok over medium heat. Add the fish; fry until done and golden brown. Remove from the oil.

4. Drain ff the oil, leaving only 2-3 tbsp. Sauté garlic until golden, add the leek, fish sauce, chicken stock, and stir to combine. Add the fried fish, stirring well. Spoon onto a serving dish and garnish with green and red chili. Best when serve hot.

Thai Salmon Salad

Ingredients
- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 2 teaspoons brown sugar
- 4 Thai chiles, chopped
- 1 1/2 pounds salmon fillet
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 large tomato, chopped
- 1 cup chopped fresh basil
- 1 head lettuce

Thai Salmon Salad

Directions
1. Preheat oven to 400 degrees F (200 degrees C).

2. Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.

3. Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes.

4. Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.

5. Place mixture on lettuce leaves, and serve immediately.

Mackerel in Dried Red Curry

Mackerel in Dried Red Curry or Thais called “Choo-chee pla too” This recipe doesn't include vegetables, but you can try adding your own favorite vegetables to the curry and leave a comment if you come up with a good combination! Enjoy ka!

Ingredients
- 500 grams mackerel fish

- 3 tablespoons red curry paste

- 1 tablespoon fish sauce

Mackerel in Dried Red Curry 

- 1 tablespoon sugar

- 2 kaffir lime leaves, thinly sliced

- 400 grams coconut milk

- 1 red chilli,thinly sliced

- coriander leaves (for garnishing)

- cooking oil

Preparations
1. Heat oil in a wok over medium-high heat, add coconut milk and red curry paste.

2. Fry until aromatic and until the oil has clearly separated from the coconut milk.

3. Add the mackerel, and season with fish sauce and sugar.

4. Stir fry until the fish is cooked, then add kaffir lime leaves and stir for another 1 minute.

5. Transfer to a serving dish and garnish with red chili, and coriander leaves.

6. Serve immediately with steamed rice.

Thai Steamed Fish in Soy Sauce

Ingredients
- 1 fish weight 400-500 grams (or fish fillets)
- 3 cloves garlic, sliced into thin pieces
- 3 scallions, finely sliced
- 3 chinese celery, chopped
- a small knob of fresh ginger , peeled and finely sliced
- 2-4 red chilies, sliced
- 1/2 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken stock

Thai Steamed Fish in Soy Sauce

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides (not necessary to score if you use fish fillets).

2. In a heat-proof plate, arrange the sliced garlic at the bottom of the plate and put cleaned fish over the garlic. Then add the scallion, chinese celery and ginger over the fish.

3. In a medium-sized bowl, add sesame oil, chicken stock, soy sauce, and sugar together. Stir until mixed well and pour over the fish.

4. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes (whole fish takes longer time to cook than fish fillets).

5. Remove the steamed fish from the steamer, then garnish on top with sliced chilies. Serve immediately with hot steamed rice.

Fried Fish with Tamarind sauce

Ingredients

- 1 fish (any meaty white fish) weight 400-500 grams
- 1 tablespoon tamarind
- 3 tablespoons sugar
- 1 shallot, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 3 sprigs coriander
- 2 tablespoons fish sauce
- 3 red or yellow chilies

Fried Fish with Tamarind sauce

Fried Fish with Tamarind Sauce Preparations
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350?F for 10 minutes.

Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.