FISH IN SPICY COCONUT CREAM (pla tom kati)
Updated: Apr 25, 2020
COOKBOOK: Womens Weekly - THAI beginners
I love Thai recipes! I love fish! I loved this dish!
Super easy to make. A healthy dinner choice. Even those family members who don’t necessarily love their fish, enjoyed this dish! It was a real hit at my place :)
2 teaspoons of peanut oil
2 cloves of garlic, crushed
1 tablespoon of grated fresh ginger
2 red chilli, chopped finely
1 1/2 cups fresh fish stock (not shown on video instructions below)
400ml coconut cream
1 tablespoon of lemon grass, pureed (i but it from the fruit market in a tube)
4 firm pieces of white fish fillets (approx 800g)
2 tablespoons fish sauce
4 shallots, sliced thinly
FISH STOCK 500g fish bones and/or prawn heads
2 cups of water
1 onion chopped in large pieces
3 celery sticks, chopped
2 bay leaves
salt and pepper
Heat oil in wok or deep frying pan. Cook garlic, ginger and chili. Stirring, until fragrant. Add the shallots. Add the fish stock, lemon grass, mix well. Bring to boil, simmer.
Add coconut cream. Stir well. Add fish sauce. Add the white fish fillets. Allow it to simmer covered, approx 8-10 mins or until fish is cooked through. Carefully remove the fish and place in serving bowl. Spoon juices over the fish . Ready to serve.
Combine all the ingredients in a pot. Bring to boil, simmer for 20mins. Strain.