Chuu Chee Fish: A Traditional Thai Dish with Kaeng Chuu Chee Curry Sauce

Chu Chee Fish is a delightful Thai dish featuring whole fish cooked in a rich kaeng chuu chee curry sauce with lime leaves. This dish is perfect as a main course in a Thai banquet or served with rice for a standalone meal. The combination of flavours from the curry paste, coconut milk, and lime leaves creates a unique taste that is distinctly Thai.

• 650 g whole bream or similar fish
• 1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)
• 1 teaspoon kaeng chu chee curry paste
• 6 dried Kaffir lime leaves
• 1 metric cup coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Fresh cilantro for garnish
• 1 fresh red chile pepper, chopped

• Wok or large frying pan
• Tongs
• Serving plate

Procedure

1. In a wok or large frying pan, heat most of the vegetable oil over high heat. Fry the fish until golden on one side, about 5 minutes.
2. Lower the heat and gently turn the fish over using tongs.
3. Increase the heat again and cook until the other side is golden. Carefully lift the fish onto a serving plate using tongs.
4. In the same wok, stir-fry the curry paste and lime leaves in the remaining tablespoon of oil.
5. Add coconut milk and fish sauce to the wok. Simmer for about 5 minutes.
6. Add sugar and simmer for another 5 minutes. Taste and adjust with extra coconut milk, fish sauce, or sugar if needed.
7. Pour the sauce over the fish and garnish with cilantro and chopped chile peppers.

Nutritional Values

This dish offers a delicious blend of flavours that are sure to impress. Remember to handle chile peppers carefully to avoid irritation. Enjoy your Chu Chee Fish with a side of steamed rice for a complete meal.