Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a instant dish, fish in chilli paste sauce / chue chee pla. It is one of my favorites food recipe. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fish is quickly cooked in a rich Thai red curry sauce, seasoned with fresh sweet basil and served over steamed jasmine rice. You can find more authentic Thai recipes like this one in the SITCA Thai cooking DVD series available for purchase in our online Thai grocery. The sauce tastes so good, will definitely make you want to eat a few more bowls of rice.

Fish in Chilli Paste Sauce / Chue Chee Pla is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Fish in Chilli Paste Sauce / Chue Chee Pla is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have fish in chilli paste sauce / chue chee pla using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Fish in Chilli Paste Sauce / Chue Chee Pla:

1. Prepare 2 1/2 kg chopped fish ,or 3 whole fish ,or fish fillets
2. Make ready 2 tbsp red chilli paste
3. Make ready 700 ml coconut milk
4. Prepare 2 tbsp sliced gingerroot
5. Get 2 red pepper,sliced ,deseeded
6. Make ready 1 bunch sweet basils
7. Get 1 tbsp palm sugar
8. Make ready 1 1/2 tbsp fishsauce
9. Make ready 1 tbsp vegetable oil to fry chilli paste
10. Prepare 1/2 tsp sugar
11. Make ready 1/3 tsp salt

To get a nice red color you can also add little red chili paste. I mix little red chili powder with very little water and then use it. Measure the sambal oelek, curry paste and oil into the. REALLY good - I should've ordered two or more.

Steps to make Fish in Chilli Paste Sauce / Chue Chee Pla:

1. Sliced ginger root,red pepper,prepare fish
2. On low heat,use large pot ,or pan enough to lay single layer of fish ,because we will not stir after add in fish …add oil ..stir chilli paste until fragrance
3. From 700 ml of coconut milk ,add little at the time …after the oil get dry ,add coconut milk ( little ) to protect from burning ,stir
4. Add more coconut milk,keep stiring
5. Add more ..dont get bore to stiring 😩
6. Add seasoning, palm sugar,fishsauce,sliced ginger root
7. Add all coconut milk left ,let it simmer for a fews mins ,taste …if you want more sweet and salty add sugar and salt ,then change to medium heat
8. Lay single layer fish in the pan ,cover lid
9. Approximately after 7 mins ,open lid and shake the pan to make sure its not stick or burn in the bottom ,and all fish is in the sauce ,cover and let it cook 5 more mins
10. Add red pepper,basil ,heat off
11. Serve this hot with steamed jasmine rice

A sweet/hot taste, but be advised that it's more of a saucy paste and that sauce is pure oil. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving.

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