Fish in Chilli Paste Sauce / Chue Chee Pla
Fish in Chilli Paste Sauce / Chue Chee Pla

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fish in chilli paste sauce / chue chee pla. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Fish in Chilli Paste Sauce / Chue Chee Pla is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Fish in Chilli Paste Sauce / Chue Chee Pla is something which I’ve loved my whole life. They’re fine and they look wonderful.

Fish in Chilli Paste Sauce / Chue Chee Pla. A wide variety of chilli fish paste options are available to you, such as packaging, primary ingredient, and type. Because Chili Paste is an ingredient that adds a fiery flavor to any dish and adds a layer of taste.

To begin with this recipe, we have to first prepare a few components. You can have fish in chilli paste sauce / chue chee pla using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Fish in Chilli Paste Sauce / Chue Chee Pla:
  1. Make ready 2 1/2 kg chopped fish ,or 3 whole fish ,or fish fillets
  2. Get 2 tbsp red chilli paste
  3. Make ready 700 ml coconut milk
  4. Get 2 tbsp sliced gingerroot
  5. Prepare 2 red pepper,sliced ,deseeded
  6. Take 1 bunch sweet basils
  7. Take 1 tbsp palm sugar
  8. Get 1 1/2 tbsp fishsauce
  9. Prepare 1 tbsp vegetable oil to fry chilli paste
  10. Take 1/2 tsp sugar
  11. Make ready 1/3 tsp salt

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. 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. Choo Chee Pla is a dish that has been on my to do list for quite a long time now, there are certainly some similarities with Penang curry - they're both thick, creamy coconut based dishes, predominantly sweet and mild in heat.

Steps to make Fish in Chilli Paste Sauce / Chue Chee Pla:
  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

The main difference is choo chee uses a red curry paste rather than massaman and is always a fish/seafood based one. pan fried sea bass sat on a salad of tomato, broad bean and pickled red onion, lemon and garlic yoguart, pine nut and roast chilli dressing. fillet of sea bass, plum toms, podded broad beans, sliced red onion, icing sugar, lemons, handful of pine nuts, of garlic Using Fish Sauce in Traditional Thai Recipes. Fish sauce, or nam pla in Thai, is an indispensable staple of Thai cooking much like salt is in Western cooking. This odoriferous brown liquid is Thailand's soy sauce. Various forms of sauces are derived from fermented fish throughout Asia, fish sauce being just one of them. Stir fried mild chilli paste with mussels, onion, spring onion, Thai basil and capsicum on a sizzling hot plate..

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