Tuesday, October 7, 2014

Poached Fish in Lime & Coconut Cream (ปลา ใน มะนาว และ กะทิ)

I am still recovering from my Bangkok vacation, which includes withdrawal symptoms due to the yummy Thai food that I am missing now that I'm back home.

Solution?  Try to cook food, Thai-style.  I say Thai-style because I don't know if this dish exists in Thai cuisine, but I am making it inspired by Thai food and using "Thai" ingredients - kaffir lime (I have a couple of trees in the food garden!), coconut cream, lime, galangal, chili...

300 ml thick coconut cream
2 fillets of sole, about 700 to 800 grams
3 tablespoons fish sauce
3 pieces kaffir lime leaves (double leaf)
1 large lime or 2 small limes (or lemon)
2 pieces dried galangal
2 pieces finger chili

Place 150 ml of coconut cream in a baking dish (just big enough to fit the fillets).  Rub 1 tablespoon of fish sauce on each fillet then lay the fillet in the coconut cream.  Add the remaining 1 tablespoon fish sauce to the remaining 150 ml of coconut cream; mix then set aside.

Meanwhile, preheat the oven to 350℉.  Slice the kaffir lime leaves into thin strips.  Slice half the large lime or 1 small lime into thin rounds.  Slice the finger chilies in diagonal strips.
Place the dried galangal in the baking dish (not on the fish).  Arrange the lime slices on the fish fillets, then place the kaffir lime leaf strips and finger chili pieces all over.

Bake about 30 to 35 minutes.  Drizzle lime juice over the fish after it bakes, in accordance to personal taste.

No comments:

Post a Comment