Chuu Chee Fish
Chuu chee fish is a whole fried bream under a thick, fragrant coconut curry sauce, and it suits a Thai table well. The fish is fried until golden, then the sauce is built in the same wok from curry paste, lime leaves, coconut milk, fish sauce and a little sugar. The sauce is tasted and adjusted at the end, so you set the balance of salt and sweetness. Serve it with rice.
Instructions
Set a wok or large frying pan over high heat and add most of the vegetable oil, keeping 1 tablespoon aside. Fry the whole fish for about 5 minutes, until the underside is golden.
Lower the heat and use tongs to turn the fish over carefully so the skin stays intact.
Raise the heat again and cook the second side until golden. Lift the fish gently onto a serving plate with the tongs.
Put the reserved tablespoon of oil in the wok and stir-fry the curry paste and lime leaves gently until fragrant.
Pour in the coconut milk and fish sauce and simmer for about 5 minutes. Stir in the sugar and simmer for another 5 minutes.
Taste the sauce and add more coconut milk, fish sauce or sugar if it needs balancing.
Spoon the sauce over the fish. Garnish with cilantro and chopped red chile and serve.
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