Thai yellow curry-inspired fish

The fish: Choose whole fish or one fish according to your needs and its size but also according to the season and your location. It can be sea bream, pollack, snapper, grouper... For this dish, being in Thailand, I chose "grouper"..

I lifted the fillets and removed the skin. The heads and bones will be used for the fumet. Most fishmongers will prepare the fish for you on request. Keep the rinsed and dried fillets in a cool place.

Thai yellow curry-inspired fish

The ingredients for the fumet

The base: Crushed fish bones and heads, washed under cold water

The aromatic garnish: Celery stalks, onions, shallots, carrots, leek, garlic cloves cut into mirepoix.

And a few peppercorns, torn combava leaves, star anise, coriander seeds, halved lemongrass sticks, crushed.

• Fry the bones and heads in a large pan over a high heat with a little olive oil and add the aromatic garnish for a few more minutes.

• Deglaze, if desired, with a little white wine, then add cold water to the top.

• Let it simmer for 20 minutes, skimming from time to time. Leave it to cool for a while, then remove the meat from the bones and the head and add it to the curry.

• Strain the stock gently without whisking.

• Reserve the meat and the stock until you are ready to use it.
  

• Prepare your fresh coriander by chopping it finely and keep it in a cool place.

• Prepare a white rice to accompany your dish (Discover my recipe soon on the blog)

The ingredients for the curry

The fresh: coriander root, turmeric, garlic, galangal, ginger, shallots, combava leaf, lemongrass (its tender side), diced peeled lime, green Thai chilli (from 0 to 5 according to your taste) and all cooked in coconut oil over a low heat for at least 5 minutes.

Dry: coriander and cumin seeds, cinnamon, mace or nutmeg, cardamom, toasted in a pan.

Sugar: about a spoonful of coconut blossom sugar, palm sugar, rapadura or honey, which you add with the ingredients of what will become your curry paste.

Then, you have two choices:

The mortar will allow you to crush all the ingredients with the pestle until you obtain a paste of a homogeneous consistency without adding fat.

Alternatively, you can put all the ingredients in the blender with a little coconut oil for example, to obtain a paste.

How to prepare the fish curry?

1. Put the fish meat, curry paste and fish stock in a pan or pot. You can add coconut milk.

2. Taste and season with soy, nuoc man, salt, pepper and lemon juice. The broth should be simmering and hot without boiling.

3. In a frying pan over high heat with olive oil, cook the fish fillets.

4. Add salt and pepper and after a few minutes turn the fillets over, adding more salt and pepper. The fish should be just cooked.

5. Arrange the fillets in the bottom of the soup plates.

6. Add the stock to the fish and sprinkle with coriander (the fish is still cooking).

Alternative:

1. You can reduce your fish stock, add curry paste, coconut milk, check your seasoning with always lemon juice, salt pepper, nuoc man and soy.

2. This becomes a sauce. Put it under your just cooked fish fillets and sprinkle with coriander.

3. It's ready!

It's ready!

Feel free to leave me a comment below and share your experience in preparing the recipe.

Bon appétit, Sonia