{"id":45,"date":"2013-06-05T03:43:00","date_gmt":"2013-06-05T03:43:00","guid":{"rendered":"https:\/\/gobananaelaine.wordpress.com\/2013\/06\/05\/fancy-fish-curry"},"modified":"2020-12-10T02:40:24","modified_gmt":"2020-12-10T02:40:24","slug":"fancy-fish-curry","status":"publish","type":"post","link":"https:\/\/www.elainekwok.com\/lunchlainey\/2013\/06\/05\/fancy-fish-curry\/","title":{"rendered":"Fancy Fish Curry"},"content":{"rendered":"<table class=\"tr-caption-container\" style=\"margin-left:auto;margin-right:auto;text-align:center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td style=\"text-align:center;\"><a style=\"margin-left:auto;margin-right:auto;\" href=\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2016\/04\/47fe0-fish-curry.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2016\/04\/47fe0-fish-curry.jpg?w=300\" width=\"400\" height=\"298\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align:center;\">Sorry for the iPhone photo. I don&#8217;t always bring the good camera to work<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span id=\"goog_512053375\"><\/span>This recipe is based on one for Gulai Ikan from <a href=\"http:\/\/www.bookdepository.com\/book\/9781742701448?redirected=true&amp;gclid=CIzu4tn6y7cCFdBDMgodC18AxQ\" target=\"_blank\" rel=\"noopener\">Charmaine Solomon&#8217;s &#8220;The Complete Asian Cookbook.&#8221;<\/a> I was in the mood for an East Asian green curry fish dish (yes, my cravings are just that specific) but I didn&#8217;t have all the ingredients, namely curry leaves. Plus, I was working with Grace brand Pure Creamed Coconut, which comes in a box and is basically super concentrated coconut. It&#8217;s pretty good, but I find the texture a bit mealy. Thus, the straining, and thus the most silky, delicious curry sauce I&#8217;ve ever made in my life. Just a warning, you will end up with a whole pile of dirty dishes and this isn&#8217;t really the quickest thing to make.<\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li>1 lb basa fillets, cut into manageable chunks<\/li>\n<li>1\/2 package of Grace Pure Creamed Coconut (cut it lengthwise so you get the oil as well as the meaty part)<\/li>\n<li>1 medium onion, roughly chopped<\/li>\n<li>2 cloves garlic, roughly chopped<\/li>\n<li>2 tsp fresh ginger, roughly chopped<\/li>\n<li>1\u00a0jalape\u00f1o, deseeded and roughly chopped (less if you want, but these aren&#8217;t really that spicy)<\/li>\n<li>1 tbsp coriander<\/li>\n<li>1 tsp cumin<\/li>\n<li>1\/2 tsp fennel<\/li>\n<li>1\/2 tsp turmeric<\/li>\n<li>2 strips lime rind<\/li>\n<li>splash of fish sauce to taste<\/li>\n<li>chives, chopped<\/li>\n<\/ul>\n<p><b>Let&#8217;s do it!<\/b><\/p>\n<ol>\n<li>Simmer the creamed coconut in 1.5 cups of water until it&#8217;s completely dissolved.<\/li>\n<li>If you&#8217;re using ground spices, great. If not, buzz all the spices in a spice grinder (I almost exclusively use whole spices. I hear they keep longer.)<\/li>\n<li>Simmer the coconut milk, onions, garlic, ginger,\u00a0jalape\u00f1o\u00a0spices and lime rind for about 10-15 minutes to cook the vegetables and let the flavours meld.<\/li>\n<li>Add fish sauce to taste.<\/li>\n<li>When the flavours are to your taste, run the mixture through a very very thin drum sieve. This is an annoying, laborious process. It requires using a ladle to stir and push as much of the sauce as you can through the sieve. The sieve I have has holes just about big enough for baking powder, but not granulated sugar. I don&#8217;t know where my mom got it from. Possibly an Asian housewares store.<\/li>\n<li>Lay the fish fillets on a heated saute pan and pour the sauce over it.<\/li>\n<li>Simmer until the fish is cooked, about 4 minutes per side.<\/li>\n<li>Top with chives.<\/li>\n<\/ol>\n<p><b>Lunch it up!<\/b><br \/>\nI served this with sauteed kale and cabbage and brown rice. And it was INCREDIBLE. I packed the rice with the veggies and the separately so that the rice wouldn&#8217;t soak up all the sauce. I heated them together.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sorry for the iPhone photo. I don&#8217;t always bring the good camera to work This recipe is based on one for Gulai Ikan from Charmaine Solomon&#8217;s &#8220;The Complete Asian Cookbook.&#8221; I was in the mood for an East Asian green curry fish dish (yes, my cravings are just that specific) but I didn&#8217;t have all&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/www.elainekwok.com\/lunchlainey\/2013\/06\/05\/fancy-fish-curry\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":46,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[166,43],"tags":[40,50,123],"class_list":["post-45","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curry","category-main","tag-curry","tag-fish","tag-spicy"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":1,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/45\/revisions"}],"predecessor-version":[{"id":407,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/45\/revisions\/407"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media\/46"}],"wp:attachment":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/categories?post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/tags?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}