Lemongrass Coconut Fish Curry

Zubereitung

1. 1

   Rinse Jasmine rice under cool water until the water runs mostly clear. Combine it with 450 ml water in a medium saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed.

   ✓ Kontrollpunkt: The surface should show small steam holes and no standing water.
2. 2

   Remove the saucepan from the heat and let Jasmine rice stand, covered, while you finish the curry.

   ✓ Kontrollpunkt: The grains should be tender, separate, and fluffy.
3. 3

   Pat Firm white fish fillets very dry with paper towels and season lightly with a small pinch of salt if desired. Cut into evenly sized pieces so they cook at the same rate. Prepare Shallot, Garlic cloves, Lemongrass stalks, Fresh ginger, and Red Thai chilies before heating the pan.

   ✓ Kontrollpunkt: Fish pieces should be dry on the surface and approximately the same thickness.

   💡 Tipp vom Chef: Dry fish browns and holds together better; wet fish tends to steam and dilute the sauce.
4. 4

   Heat Neutral vegetable oil in a wide skillet or Dutch oven over medium heat. Add Shallot, Garlic cloves, Lemongrass stalks, Fresh ginger, and Red Thai chilies. Sauté until the shallot softens and the aromatics smell bright and fragrant.

   ✓ Kontrollpunkt: The shallot should be translucent at the edges, and the lemongrass should smell citrusy without browning.

   💡 Tipp vom Chef: Keep the heat moderate; scorched garlic or lemongrass will make the curry bitter.
5. 5

   Add Thai red curry paste to the skillet and stir constantly until it darkens slightly and the oil turns orange-red.

   ✓ Kontrollpunkt: The paste should smell toasted and aromatic, with a thin sheen of orange oil around it.

   💡 Tipp vom Chef: Blooming the paste in oil develops depth before the coconut milk is added. Do not let it stick or burn.
6. 6

   Pour in Full-fat coconut milk and stir well, scraping up any curry paste from the bottom. Add Fish sauce, Palm sugar, and Red bell pepper. Bring the sauce just to a gentle simmer.

   ✓ Kontrollpunkt: The sauce should be smooth, steaming, and gently bubbling around the edges, not rapidly boiling.

   💡 Tipp vom Chef: A hard boil can cause the coconut milk to separate and can make the fish break apart later.
7. 7

   Nestle Firm white fish fillets into the simmering sauce in a single layer. Spoon sauce over the top, cover, and cook gently until the fish is opaque and flakes easily.

   ✓ Kontrollpunkt: The thickest piece should reach 63°C and separate into moist flakes when pressed gently. Avoid stirring, which can break the fish.

   💡 Tipp vom Chef: If the fish pieces are different sizes, add the thickest pieces first and the thinner pieces 1 to 2 minutes later.
8. 8

   Turn off the heat. Stir in Fresh lime juice, Thai basil leaves, and Fresh cilantro leaves. Taste and adjust with a little more lime juice, fish sauce, or palm sugar until the curry is fragrant, savory, lightly sweet, and bright.

   ✓ Kontrollpunkt: The sauce should taste balanced: creamy and savory first, followed by gentle sweetness, acidity, and herbal freshness.

   💡 Tipp vom Chef: Adding lime juice off the heat preserves its fresh flavor and prevents the coconut sauce from tasting flat.
9. 9

   Spoon Jasmine rice into warm bowls. Ladle the lemongrass coconut fish curry over or beside the rice. Garnish with reserved Thai basil leaves, Fresh cilantro leaves, and a few slices of Red Thai chilies.

   ✓ Kontrollpunkt: Serve immediately while the fish is moist and the sauce is glossy.

   💡 Tipp vom Chef: For restaurant-style plating, mound the rice slightly off-center and pour the curry around it so the red-orange sauce remains visible.