Easiest Way to Prepare Delicious Fish in Chilli Paste Sauce / Chue Chee Pla

Easiest Way to Prepare Delicious Fish in Chilli Paste Sauce / Chue Chee Pla Delicious, fresh and tasty.

Fish in Chilli Paste Sauce / Chue Chee Pla. 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. Mix the remaining coconut milk and water, slowly add into the curry mixture.

Also known as Singapore style Mochi fenway.

This can be either a side dish or even an entree paired with a salad.

Tender potatos layered with ham and cheese accented with green onuions and crispy bacon, it slices.

You can cook Fish in Chilli Paste Sauce / Chue Chee Pla using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Fish in Chilli Paste Sauce / Chue Chee Pla

1. It’s 2 1/2 kg of chopped fish ,or 3 whole fish ,or fish fillets.

2. Prepare 2 tbsp of red chilli paste.

3. It’s 700 ml of coconut milk.

4. It’s 2 tbsp of sliced gingerroot.

5. It’s 2 of red pepper,sliced ,deseeded.

6. Prepare 1 bunch of sweet basils.

7. Prepare 1 tbsp of palm sugar.

8. Prepare 1 1/2 tbsp of fishsauce.

9. You need 1 tbsp of vegetable oil to fry chilli paste.

10. You need 1/2 tsp of sugar.

11. You need 1/3 tsp of salt.

Pan - fried salmon with chu chee curry sauce recipe (Chu chee pla salmon) Chu chee is traditional curry sauce for seafood, such as prawns and scallops.

Here we have combined it with salmon because the strong flavour, colour and texture of the fish goes particularly well with this rich red curry sauce.

This recipe is designed to serve one.

However, if you are adjusting it for two people just double the ingredients.

Fish in Chilli Paste Sauce / Chue Chee Pla instructions

1. Sliced ginger root,red pepper,prepare fish.

2. 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.

3. 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.

4. Add more coconut milk,keep stiring.

5. Add more ..dont get bore to stiring 😩.

6. Add seasoning, palm sugar,fishsauce,sliced ginger root.

7. 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.

8. Lay single layer fish in the pan ,cover lid.

9. 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.

10. Add red pepper,basil ,heat off.

11. Serve this hot with steamed jasmine rice.

First make the Chu Chee sauce.

Add the curry paste and cook for half a minute or until fragrant.

The main difference is choo chee uses a red curry paste rather than massaman and is always a fish/seafood based one.

Add a garnishing of chopped coriander.

Serve, simple and delicious. fish sauce = fish gravy Notes: Varieties include Thai fish sauce = nam pla, Vietnamese fish sauce = nuoc mam, patis, a Filipino fish sauce that isn't as highly regarded as the Vietnamese or Thai versions, and shottsuru, a Japanese fish sauce.