Fried Fish with Coconut Curry Sauce

Introduction

Frying the whole bream until each side is golden gives you crisp skin, and the coconut curry sauce comes together in the same pan with lime leaves, fish sauce, and sugar. You get a main dish for four that sits between fried fish and a quick curry, so it works well for dinner when you want something fast with a full sauce.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Servings: 4

Ingredients

• 650 g whole bream or similar fish
• 1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)
• 1 teaspoon of kaeng chu chee curry paste
• 6 dried Kaffir lime leaves
• 1 metric cup coconut milk
• 1 tablespoon (warning: perhaps the metric 20 mL one) fish sauce
• 1 teaspoon sugar
• Fresh cilantro
• 1 fresh red chile pepper

Instructions

1. In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about 5 minutes.
2. Lower heat and, using tongs, gently turn fish over.
3. Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
4. In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
5. Add coconut milk and fish sauce. Simmer for about 5 minutes.
6. Add sugar and simmer for another 5 minutes.
7. Taste to see if extra coconut milk, fish sauce, or sugar is required.
8. Pour sauce over fish and garnish with cilantro and chopped chili peppers.

Variations

• Replace the whole bream with whole snapper or sea bass of a similar size. You keep the same cooking method, with texture shifting slightly depending on the fish.
• Increase the kaeng chu chee curry paste to 2 teaspoons for a stronger, hotter sauce. The coconut milk still keeps it balanced, but the finish will be more assertive.
• Use light coconut milk instead of coconut milk if you want a less rich sauce. The result will be thinner and a little less creamy.
• Leave off the fresh red chile pepper for a milder finish, or add extra for more heat and crunch at the end.

Tips for Success

• Pat the fish dry before frying so the skin browns instead of steaming in the oil.
• Use tongs carefully at the head and tail end when turning the fish so it stays intact.
• Simmer the coconut milk mixture until it lightly coats a spoon after the sugar goes in; that tells you the sauce has reduced enough.
• Taste the sauce before serving, as directed, because the balance of fish sauce, sugar, and coconut milk can shift depending on your curry paste.

Storage and Reheating

Store leftovers in airtight containers in the fridge for up to 2 days. If possible, keep the fish and sauce separate so the skin stays less soggy.

The sauce can be frozen in a freezer-safe container for up to 1 month. The fried fish is not a good freezer candidate because the texture softens too much after thawing.

Reheat the fish in a 160°C oven, loosely covered with foil, for 10 to 15 minutes. Reheat the sauce separately on the stovetop over low heat or in the microwave in short bursts, then spoon it over the fish just before serving.

FAQ

Can you use fish fillets instead of a whole fish?

Yes. Fry them for less time, usually 2 to 4 minutes per side depending on thickness, and make the sauce the same way.

How do you know when the fish is cooked through?

The flesh should look opaque and pull away easily near the backbone. If you check the thickest part with a knife, it should no longer look translucent.

Can you make the sauce ahead of time?

Yes, you can make the sauce up to 1 day ahead and refrigerate it. Reheat it gently and stir well before pouring it over freshly cooked fish.

How do you make it less spicy?

Reduce the kaeng chu chee curry paste to 1/2 teaspoon and skip the chopped red chile pepper garnish. You will still get the coconut-lime flavor with much less heat.