Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, fish in chilli paste sauce / chue chee pla. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Fish in Chilli Paste Sauce / Chue Chee Pla is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Fish in Chilli Paste Sauce / Chue Chee Pla is something which I’ve loved my entire life.
Fish in Chilli Paste Sauce / Chue Chee Pla. A wide variety of chilli fish paste options are available to you, such as packaging, primary ingredient, and type. Because Chili Paste is an ingredient that adds a fiery flavor to any dish and adds a layer of taste.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Get 2 1/2 kg chopped fish ,or 3 whole fish ,or fish fillets
- Take 2 tbsp red chilli paste
- Take 700 ml coconut milk
- Make ready 2 tbsp sliced gingerroot
- Take 2 red pepper,sliced ,deseeded
- Take 1 bunch sweet basils
- Make ready 1 tbsp palm sugar
- Get 1 1/2 tbsp fishsauce
- Get 1 tbsp vegetable oil to fry chilli paste
- Prepare 1/2 tsp sugar
- Make ready 1/3 tsp salt
Mix the remaining coconut milk and water, slowly add into the curry mixture. Stir in the chilli, onion, garlic and lime leaves (fold them along their spine before adding) and cook until the onion has softened. Add the coconut milk, fish sauce and sugar. Fish in red curry-Choo Chee Pla; Fish in red curry-Choo Chee Pla. chills, lemongrass, black pepper, red onion, garlic, turmeric, ginger until very fine then add shrimp 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
Spicy "Asian" Coconut Seafood & Vegetable Soup. See great recipes for Oven baked fish with chili - samkeh harra too! Choo Chee Pla is a dish that has been on my to do list for quite a long time now, there are certainly some similarities with Penang curry - they're both thick, creamy coconut based dishes, predominantly sweet and mild in heat. The main difference is choo chee uses a red curry paste rather than massaman and is always a fish/seafood based one. Super easy, super quick, and truly delicious Thai sweet chili sauce (easier sweet and sour sauce) to go with simple pan-fried fish fillets.
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