Sousi pa

Sousi pa

Fish with coconut cream

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g skinless, boneless firm white fish fillets
2 large dried red chillies, plus 6 small dried red chillies extra
1 tablespoon oil
15 garlic cloves
3 kaffir lime leaves
1 slice fresh galangal
or 1 teaspoon laos powder
2 stems lemongrass, thinly sliced, white part only
250ml thick coconut milk
750ml thin coconut milk
1 tablespoon fish sauce
2 tablespoons roasted peanuts, chopped
4 sprigs fresh basil

Method

  1. Wipe the fish with damp paper towel. Cut the fish into four serving portions. Remove the stalks and seeds from the large dried chillies and soak in hot water for 10 minutes.
  2. Heat the oil in a wok or small heavy-based frying pan over medium heat. Add the small dried chillies and fry until puffed and dark. Set aside.
  3. Using a mortar and pestle, pound the large chillies, garlic, kaffir lime leaves, galangal and lemongrass to a paste. A food processor can be used, but you may need to add 1 tablespoon of thick coconut milk to keep the mixture in contact with the blades.
  4. Heat the thick coconut milk in a saucepan over low heat for 10–15 minutes, or until the oil separates. Add the chilli mixture and simmer, stirring constantly. Add the fish fillets and turn them in the mixture, then add the thin coconut milk and fish sauce and simmer for a further 10 minutes. Add the peanuts just before serving. Garnish with the basil and the small deep-fried chillies.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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