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Thai Fish Custard Salmon curried in coconut milk
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Level: Moderate Spice: Medium
Preparation: 20 minutes Cooking Time: 20 minutes
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Level: Moderate Spice: Medium Preparation: 20 minutes Cooking Time: 20 minutes Rating:
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 180 ml Coconut milk
  • 50 g Red curry paste
  • 1 tsp Fish sauce
  • 1 Egg
  • 200 g Salmon fillet
  • ½ Cabbage
  • 1 bunch Fresh basil
  • 4 Bell Peppers
  • 1 Red chilli (for garnish)
Servings: cups
Units:
Instructions
  • 1
    Dissolve curry paste

    Heat coconut milk then add red curry paste.
    Stir until dissolve. Leave it to cool down.
    Add salt and pepper, fish sauce and 1 tsp of sugar.
    Stir in 1 whole egg.
  • 2
    Add salmon chunks

    Stir in salmon fillet (skinless, thinly sliced).
    Mix until smooth.



  • 3
    Stuff bell pepper cups

    Cut of the tops of the bell peppers, remove the seeds and membrane.
    Blanch shredded cabbage and basil leaves in hot water, place them on the bottom of each bell pepper cup.
    Scoop in the prepared salmon custard.
  • 4
    Steam until cooked through

    Steam for approximately 20 minutes, or until the fish is cooked through.
    Garnish with thinly sliced chili and serve with jasmine rice.

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