Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fish in chilli paste sauce / chue chee pla. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chilli fish is a popular Indian-chinese appetizer made by tossing fish in spicy chilli sauce. It is served as a appetizer or as a side with noodles. Add more or less sauce as needed.
Fish in Chilli Paste Sauce / Chue Chee Pla is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Fish in Chilli Paste Sauce / Chue Chee Pla is something which I have loved my whole life.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Fish in Chilli Paste Sauce / Chue Chee Pla:
- Take 2 1/2 kg chopped fish ,or 3 whole fish ,or fish fillets
- Take 2 tbsp red chilli paste
- Make ready 700 ml coconut milk
- Take 2 tbsp sliced gingerroot
- Take 2 red pepper,sliced ,deseeded
- Make ready 1 bunch sweet basils
- Take 1 tbsp palm sugar
- Get 1 1/2 tbsp fishsauce
- Get 1 tbsp vegetable oil to fry chilli paste
- Prepare 1/2 tsp sugar
- Get 1/3 tsp salt
Fermented chili sauce or Hunan chili sauce is famous for two dishes, from Hunan cuisine. REALLY good - I should've ordered two or more. A sweet/hot taste, but be advised that it's more of a saucy paste and that sauce is pure oil. Fishy and salty, fish sauce, or nam pla, is often used in marinades, dipping sauces, and as a condiment in Asian foods, especially Thai and Vietnamese.
Instructions to make Fish in Chilli Paste Sauce / Chue Chee Pla:
- Sliced ginger root,red pepper,prepare fish
- 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
- 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
- Add more coconut milk,keep stiring
- Add more ..dont get bore to stiring 😩
- Add seasoning, palm sugar,fishsauce,sliced ginger root
- 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
- Lay single layer fish in the pan ,cover lid
- 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
- Add red pepper,basil ,heat off
- Serve this hot with steamed jasmine rice
Fish sauce is referred to as nam pla in Thailand, teuk trei in Cambodia, nam pa in Laos, patis in the Philippines, and ngan bya yay in Burma. The strength of the chili sauce will effect how hot this dish is. I recommend a sweet chili sauce for those who don't like it too hot. Leave the sauce to sit while you prepare the fish. Chop the fish into approximately bite-size pieces.
So that’s going to wrap it up with this exceptional food fish in chilli paste sauce / chue chee pla recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
