Fish in Chilli Paste Sauce / Chue Chee Pla
Fish in Chilli Paste Sauce / Chue Chee Pla

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, fish in chilli paste sauce / chue chee pla. One of my favorites food recipes. This time, I am going to make it a bit unique. 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 popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Fish in Chilli Paste Sauce / Chue Chee Pla is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Take 2 1/2 kg chopped fish ,or 3 whole fish ,or fish fillets
  2. Get 2 tbsp red chilli paste
  3. Take 700 ml coconut milk
  4. Take 2 tbsp sliced gingerroot
  5. Make ready 2 red pepper,sliced ,deseeded
  6. Get 1 bunch sweet basils
  7. Take 1 tbsp palm sugar
  8. Take 1 1/2 tbsp fishsauce
  9. Prepare 1 tbsp vegetable oil to fry chilli paste
  10. Get 1/2 tsp sugar
  11. 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:
  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

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.

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