Chuu Chee Pla is one of my favorite dishes and for many people. A crispy fish with a bit sweet sauce served with hot rice makes you enjoying the meal. Making the crispy fish you have to make sure that the oil is hot before you deep fried the fish and fry until it’s crispy. Another important thing is you should fry the curry paste very well over medium heat until its fragrance.To keep the fish crispy you should rough stir until the fish is coated with sauce then remove from the heat. If you cook too long the fish will be soft and tough.
Ingredients:
500 grams fish (snakeheads, catfish or other fish cut into small pieces and deep fried you also can use salmon)
3 tablespoons curry paste
2 tablespoons fish sauce
2 tablespoon palm sugar
½ cup sweet basil
5 kaffir lime leaves
2 cups vegetable oil for deep fried
2 tablespoons vegetable oil
Preparation:
500 k salmon
3 cups coconut milk
3 tbsp. fish sauce
2 tbsp. palm sugar
2 tbsp. vegetable oil
3 kaffir lime leaves (sliced)
1/2 cup sweet basil
Cooking instructions:
1.
Cooking instructions:
1. Ground all the paste ingredients together.
2. Put vegetable oil in a hot pan. Use medium heat. Fry the paste from number one until it smells aromatic.
3. Gradually add the first half coconut milk and mix it for about 5 minutes.Then add the other half and wait until it's boiling.
4. Now, add the fish. Cook it for 10 minutes.
5. During the fish is being cooked, add fish sauce, sugar. Taste it the way you like.
6. When the fish is done, add sweet basil and kaffir lime leaves.
7. Serve with jasmine rice.
