HOUSE OF ASIA
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Thai fish in green curry with coconut milk
Did you know that steaming is a natural and healthy way to cook food? It preserves the full flavor and nutritional value of vegetables, fish, and meat. It's also an excellent culinary technique—you can't ruin a dish. Try our recipe for aromatic steamed fish in green curry with coconut milk.
Ingredients
- 400 ml coconut milk 12-14%
- 4 tsp green curry paste
- 2 garlic cloves
- 1 onion
- 300 g cod fillet
- 100 g zucchini, sliced
- oil
- a pinch of salt to taste
A method of preparing
- Rub the fish with olive oil and 1 teaspoon of curry paste. Set aside for about 15 minutes.
- Pour water into a large pan, set up a steamer, and place the fish on a baking sheet. Cover and steam for about 10-15 minutes, depending on the thickness of the fillets.
- While the fish is steaming, pour olive oil into a heated pan and fry the chopped garlic and onion, then add 3 teaspoons of the paste
- Add coconut milk and cook for 5 minutes.
- Add zucchini and cook for another 3 minutes.
- Add pieces of fish, season with soy sauce, fish sauce or salt.
Serve with rice. Sprinkle with fresh chili for extra spice.
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