riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (12/28/90)
Fish with Red Curry Sauce -- From Keo's Thai Cuisine by Keo Sananikone
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2 lb whole fish (any firm white fish)
2 T cornstarch
Oil for deep frying
1/2 small head cabbage, chopped
1/4 c oil
3 T red curry paste (available at Asian market)
1 c coconut milk
2 to 4 T fish sauce (Squid brand is good)
10 to 15 fresh sweet basil leaves
Clean fish. Score fish on both sides on the diagonal in a crosshatch
pattern every 3/4-inch, cutting half way to the bone. Coat fish
lightly with the cornstarch. Heat oil for deep frying to 350 deg. F.
Fry fish for 15 to 30 minutes or until fish is cooked and crisp, being
careful not to overcook. Line a serving platte with chopped cabbage
and place fish on top. Set aside. Heat the 1/4 c oil on medium-high
heat and saute red curry paste for 3 minutes. Stir in coconut milk and
cook for 2 minutes. Reduce heat to medium-low; stir in fish sauce and
basil. Cook for 3 minutes. Pour over fish. Makes 3 to 4 servings.
Steamed Fish with Coconut Sauce -- From Barbara Hansen's Taste of
------------------------------- Southeast Asia
1 (1 and 3/4 lb) whole lean fish (red snapper is good)
1/2 t salt
1/8 t white pepper
2 lemon grass salks, cut into 1-inch lengths, or 4 large strips
lemon peel, yellow portion only
1 c coconut milk
8 shallots, finely chopped
1 & 1/2 T minced gingerroot
1/2 to 1 fresh red chile, finely chopped
1 t grated lemon peel
1/2 t salt
1/4 t white pepper
1 t chopped fresh coriander or parsley
Place fish on a platter. Season with 1/2 t salt and 1/8 t white
pepper. Arrange lemon grass or lemon peel over top. Place on a rack
in a large steamer over simmering water. Cover and steam until fish
has turned from translucent to opaque when tested with a fork, about 25
minutes. Meanwhile, combine cocnut milk, shallots, gingerroot, chile,
lemon peel, 1/2 t salt, and 1/2 t white pepper in a small heavy
saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 20
minutes, stirring occasionally. With aid of 2 large spatulas, transfer
cooked fish to a heated large platter, discarding liquid. Pour coconut
sauce over fish; garnish with fresh coriander or parsley. Makes 4
servings.
Enjoy,
Carol.