House of Asia > Recipes > Crispy fish with curry sauce

Crispy fish with curry sauce

Name: Crispy fish with curry sauce
Total time: 1 h
Yield: 1
Cuisine: Thailand
Ingredients: 2 tablespoons of House of Asia Massaman curry paste; 1 tablespoon House of Asia Fish Sauce; 200 ml House of Asia Coconut Milk; 250 g trout fillet, cut into triangles; 20 g unsalted peanuts; 1 teaspoon of sugar; 30 g red onion, coarsely diced; salt and pepper to taste; vegetable oil for frying; coriander to serve

60 min

1 serving

spicy

5 / 5. Number of votes: 5

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Fish with curry sauce is a classic Thai cuisine. Massaman curry paste is one of the tastiest pastes, which, when combined with coconut milk, creates a velvety and aromatic sauce.

Thailand over 30 minutes

Ingredients

2 tablespoons House of Asia Massaman curry pastes
1 spoon House of Asia Fish Sauce
200 ml House of Asia Coconut Milk
250 g trout fillet, cut into triangles
20 g unsalted peanuts
1 teaspoon of sugar
30 g red onion, coarsely diced
salt and pepper to taste
vegetable oil for frying
coriander to serve

A method of preparing

1. In a saucepan, heat 100 ml of coconut milk and the curry paste over low heat. Stir until the sauce is smooth. Then add the remaining milk, peanuts, onion, fish sauce, and sugar. Cook for 5 minutes.
2. Season the sliced fish with salt and pepper, then coat in flour.
3. Fry the fish over medium heat until golden brown.
4. Serve in a bowl with sauce and fresh cilantro.

Bon Appetit!