Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 650 g whole bream or similar fish
- 1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)
- 1 teaspoon of kaeng chu chee curry paste
- 6 dried Kaffir lime leaves
- 1 metric cup coconut milk
- 1 tablespoon (warning: perhaps the metric 20 mL one) fish sauce
- 1 teaspoon sugar
- Fresh cilantro
- 1 fresh red chile pepper
Directions
In a wok or large frypan , over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about 5 minutes.
Lower heat and, using tongs , gently turn fish over.
Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
Add coconut milk and fish sauce. Simmer for about 5 minutes.
Add sugar and simmer for another 5 minutes.
Taste to see if extra coconut milk, fish sauce, or sugar is required.
Pour sauce over fish and garnish with cilantro and chopped chili peppers.