Tag Archives: fish

Thai Fish Curry Sauce with Rice Vermicelli (ขนมจีนน้ำยา)

Serves: 4

What you need

  • 200 g dry rice vermicelli
  • 200 g skinless & boneless fish fillets (I use any cheap white-colour fish, e.g. frozen basa)
  • 200 g fish balls
  • 1 stalk lemongrass, bruised
  • 6 slices galangal
  • 6 fingerroots, split lengthwise (กระชาย)
  • 15-20 dried red chillies, cut and soaked in hot water to soften
  • 1 tsp shrimp paste (กะปิ)
  • 1/3 c shallots, chopped
  • 6 cloves garlic
  • 1 Tbsp fresh turmeric
  • 400 ml coconut milk
  • 1 Tbsp palm sugar
  • 3 Tbsp fish sauce
  • Fresh vegetables e.g. thinly-sliced cabbage, julienned carrots, beansprouts, green beans, pickled mustard green

How to put this together

  1. Bring 2 cups of water to boil, add lemongrass + galangal + fingerroots + fish fillets
  2. When the fish is cooked, take off heat.
  3. Take out fish fillets with slotted spoon and leave to cool a bit. Using pestle & mortar, pound the cooked fish fillets – it should be fluffy-ish
  4. Take out the poached herbs. Keep the poaching water in the pot.
  5. Grind together (I use magic bullet) lemon grass + galangal + fingerroots + red chillies + shrimp paste + shallots + garlic + turmeric. Add some water to help it along.
  6. Add curry paste + coconut milk into poaching water. Bring to boil.
  7. Add fluffy fish +  fish balls + palm sugar + fish sauce
  8. Simmer for 15 mins
  9. Taste & season further if required
  10. Cook the dry rice vermicelli as per instructions on packet
  11. Serve vermicelli with vegetables and curry sauce
  12. Mix them all together and enjoy!

Spicy Tuna Salad (Yum Tuna)

This is how the meal conversation goes when I make this Spicy Tuna Salad at home…

Hubby: This is yum

Me: Yeah, it is yummy. I like it too.

Hubby: No, this is “YUM”. Get it? Yum Tuna?

Allow me to explain the joke to you.

In Thai, “yum” means to mix things together, when applied to food it normally implies something with with the flavour combination of spicy (chillies), sour (lime juice), salty (fish sauce), and a little bit sweet (sugar).

So we have dishes like Yum Talay (Talay = seafood), or Yum Woonsen (Woonsen = glass noodles), or Yum Tuna (hence the joke). And they all have the same flavour profile.

Yum Tuna is very tasty and extremely easy to make. You can adjust the flavour to your liking – if you like more spicy then add more chillies, more sour = more lime, etc, etc.

Serves 2-3

What you need:

  • 2 cans Tuna in brine (each can = 160g net weight, 112g drained weight)
  • 2-3 Red chillies, finely chopped
  • Juice of 1-2 limes
  • 2-3 Tbsp Fish sauce
  • A pinch of sugar
  • 1 Shallot, finely sliced. We added an extra shallot because we love them.
  • 1 Tbsp Coriander or mint, finely chopped

How to put this together:

  1.  Mix together chopped red chillies + juice of 1 lime + 2 Tbsp fish sauce + sugar. Taste. Add more lime and fish sauce to your liking.
  2. Drain tuna, put in mixing bowl.
  3. Pour the sauce over the tuna. Mix well. Taste. Adjust seasoning.
  4. Add shallots. Mix well. Taste again.
  5. Add chopped coriander or mint. Mix well.

Serving suggestions:

  • As a dish with steamed rice, or
  • On top of leafy vegetables to make a tasty salad, or
  • Serve with lettuce cups to make individual wraps, or
  • As sandwich filling, or
  • On top of rice cakes, or make rice cakes sandwich. This is my hubby’s favourite option (see below)

Spicy Fish & Celery with Salted Soy Beans (ปลาผัดขึ้นฉ่าย)

Serves 2

What you need:

  • 300 g Fish fillet, cut into 1 inch chunks
  • 4 Tbsp plain flour
  • 200 g Chinese celery, cut into inch slices
  • 2 Red chillies, pounded
  • 4 cloves garlic, pounded
  • 1 Tbsp Salted soy beans (I use Yeo’s brand, in a jar)
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Seasoning sauce (I use Golden Mountain brand)
  • 1 Tbsp Soy sauce
  • 1/2 tsp sugar
  • Oil

How to put this together:

  1. Lightly coat fish fillet pieces with flour
  2. Deep fry fish pieces on medium-high heat until cooked. Turning half way through if required. Rest on a plate
  3. Heat 1 tsp oil on high flame, add pounded chillies + garlic. Fry until fragrant.
  4. Add chinese celery, fry for 15 seconds. Add salted soy beans + oyster sauce + seasoning sauce + soy sauce + sugar. Fry for 30 seconds
  5. Add fried fish, mix gently so you don’t break up the fish pieces too much. Add 2 Tbsp water if you want more sauce to go with rice.
  6. Serve immediately

Grilled Mackerel, Japanese Style

Serves 2

What you need:

  • 2 pieces Mackerel fillets
  • 4 Tbsp Soy sauce
  • 2 Tbsp Mirin
  • 1 Tbsp Sugar
  • 1 tsp Ginger, grated
  • 1 tsp Oil (Rice bran)
  • Sesame seeds to garnish

How to put this together:

  • Score fish fillets, skin side, to help the cooking process
  • In a bowl, mix together soy sauce + mirin + sugar + grated ginger
  • Using a flat-based pan, heat oil on medium heat. Add sauce mixture. Mix well.
  • Add fish fillets, skin side down. Spoon the sauce from the pan over the fish.
  • Keep cooking until the skin look done, 5-7 mins. Occasionally spoon more sauce over the fish.
  • Flip over the fish and cook the other side. Add some water if the sauce caramelises too fast and the sauce is too thick
  • Sprinkle sesame seeds on top. Serve with steamed rice.

Steamed Fish with Garlic, Chilli, and Lime

This is my hubby’s favourite fish recipe. If we buy whole fresh fish this is what he wants, no question about it.

You’ll too love this if you like spicy and sour flavour, or if you like Thai food in general.

If the idea of serving/eating a whole fish is scary to you, you can use fish fillet instead (However, I’ve never seen this dish served as anything but whole fish in Thailand). Or simply place some coriander leaves over the head, or just over the eye if you think he’s looking at you.

Warning: DO NOT make this if you have a date. Your breath will be garlicky on an epic level.

Serves 2

What you need:

  • 1 whole fish (scaled, gutted, and cleaned). We normally use sea bream.
  • 3 Tablespoon garlic, chopped
  • 2-4 red chillis, chopped (reduce or add more to your liking)
  • Juice of 2 limes
  • Fish sauce, equal amount to lime juice
  • Chopped coriander leaves for garnish

How to put this together:

  1. Score the fish all the way to the bone, 4-6 scores per side. Put fish in a deep dish so that it can collect fish broth while steaming.
  2. Put fish in steamer.
    Important: Make sure the water is fully boiling before you put the fish in. Otherwise the fish will have funny fishy smell.
  3. Leave the fish to steam for 15-20 mins
  4. Make the sauce by mixing together chopped garlic, chopped chillis, lime juice, and fish sauce.
    Taste. The sauce should be predominantly sour (from lime), followed by salty (fish sauce), and garlicky. Adjust spiciness to your liking.
    Note: the sauce will be diluted slightly when it’s mixed with fish broth, so the flavour should be quite strong.
  5. When the fish is done, take it out from the steamer. Do not tip out the broth.
  6. Pour the sauce evenly over the fish
  7. Garnish with chopped coriander leaves. Serve immediately with steamed Thai jasmine rice.