I am continuing with my quest for mastering thai cooking. I realize that having the fork and the chopsticks in the picture is a little overkill, but I was getting ready to snap the photo, when my daughter said “wait” and she ran and got the chopsticks. It looked great, but I forgot to take the fork away! Oh well. Actually after seeing how pretty it looked, we decided to eat with the chopsticks. It was nice, it kind of slowed the meal down and gave it a more authentic feel. Though towards the end, we were sort of shoving it in our mouths, and trying to hold onto the slippery mangoes took some practice.
Anyway this meal was a huge hit! Again, it came from the Perfect Thai cookbook, which I was finally able to locate a picture of.
The recipe is simply called Fish Curry.
juice of 1 Lime
4 tbsp fish sauce
2 tbsp. Thai soy sauce
1 fresh red chili, seeded and chopped
12oz angler fish fillet, cut into cubes (I used cod)
12 oz salmon fillets, skinned and cut into cubes (I used tilapia)
14 fl oz coconut milk
3 kaffir lime leaves
1 tbsp. Thai red curry paste
1 lemongrass stalk (white part only), chopped finely
8 oz cooked jasmine rice
4 tbsp. chopped fresh cilantro
Combine the lime juice, half the fish sauce, and the soy sauce. Add the chili and the fish, stir to coat, cover and chill for 1-2 hours or overnight. (We did just an hour, because I think fish becomes too mushy if marinated for too long).
Bring the coconut milk to boil in a pan and add the lime leaves, curry paste, the rest of the fist sauce, and the lemongrass. Simmer gently for 10-15 minutes.
Add the fish and the marinade and let simmer for 4-5 minutes, until the fish is cooked. Serve hot with the cooked rice with chopped cilantro stirred through it.
We served it with Mangoes in Lime Syrup also from the cookbook. It was so good. I am in the process of cleaning out my freezer, so I used whatever fish I had in there. But angler fish certainly does sound good!