ZUppe, tartare, magnificent curry … One hundred colorful and fragrant dishes. That thanks to the remarkable Easy Thai cuisine (Guido Tommasi Editore) It is no longer an enterprise to prepare at home. Are the ingredients of the Thai recipe unusual? To find everything, it is now enough to go to the market and in the ethnic emporiums.
THENgredient x 4:
500 g sustainable fishing cod fillet
1 pack of banano leaves (in ethnic stores, like other exotic foods)
8 large pak-choi leaves
1⁄2 Thai basil bunch of basil
1⁄4 of red pepper.
For the marinade:
6 defrosted Kaffir lime leaves
40 g red curry paste
1 teaspoon full of brown sugar
1 tablespoon of Nuoc Mam
2 eggs
125 ml coconut milk
1⁄2 teaspoon of salt.
For coconut sauce:
50 ml coconut milk
1 teaspoon of corn starch.
Procedure
Dilute the fishdry it and cut it into regular pieces. For the marinade. Remove the central rib of the kaffir lime leaves, overlap them, roll them up and cut them as finely as possible. Mix the red curry paste, salt, sugar, nutoc mam, eggs and coconut milk in a salad bowl.
“Mok Pla”, curry fish and coconut milk. Orythay Souksisavanh recipe, photo of Akiko Ida, taken from “Easy Thai cuisine” (Guido Tommasi Editore).
Add the Kaffir lime and mix for about 5 minutes With a wooden spoon until you have a creamy and slightly sticky mixture. Incorporate the fish carefully Using a spoon. Leave to rest in the refrigerator for at least 1 hour or, preferably, all night.
Prepare the baskets of banano leaves (just fix them with sticks, editor’s note). Finely cut the Pakchoi leavesdip them in a saucepan of water and blanch them for 4 minutes. Squeeze them well with your hands to eliminate as much water as possible. Cut the pepper into slices.
“Easy Thai cuisine” (Guido Tommasi Editore).
For coconut sauce. Heat the coconut milk and the corn starch in a saucepan over low heat, stirring constantly. As soon as the mixture thickens, turn off the flame and set aside.
And finally …
Start filling the baskets of banano leaves with cabbage and a few Thai basil leafthen place the fish on top. Bring the water to a boil in a steamer, place the baskets in the basket and cook for 10 minutes.
Garnish with a little coconut saucesome groundwater of red pepper and basil leaves. Serve the curry fish with a simple white rice outline.
I woman © RESERVED REPRODUCTION