Thai
Thai - Steamed Dishes
Steamed Catfish
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g catfish fillets, cut into chunks
- • 4 tbsp red curry paste
- • 400ml coconut milk
- • 2 eggs, beaten
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 4 kaffir lime leaves, finely shredded
- • 10 Thai basil leaves
- • 4 banana leaf cups
Preparation Steps
1
Phase 1
Cut the catfish into chunks and stir half the coconut milk into the red curry paste.
2
Phase 2
Mix the beaten eggs into the curry-coconut base with fish sauce and palm sugar.
3
Phase 3
Fold the catfish and kaffir lime into the custard and spoon into banana leaf cups.
4
Phase 4
Steam the cups over boiling water for 25-30 minutes until the custard is just set.
5
Phase 5
Top each cup with Thai basil leaves and serve hot with steamed jasmine rice.