Whole Fish in Red Curry Sauces  with Lime Leaves

Servings : 2
Time Preparation : 30 minutes


Ingredients :

650 g whole bream or similar fish
250 ml vegetable oil (reserve 1 tbs for stir-frying curry paste)
1 1/2 tbs red curry paste
1 fresh red chilli, seeded, finely sliced
6 lime leaves
250 ml coconut milk
1 tbs fish sauce
1 tsp sugar

How To Cook :

1. Wash, pat dry and trim fish by cutting off sharp spikes. Scores both sides with a fork.
2. Heat oil in a wok over medium heat. Cook fish until golden on one side.
3. Lower heat. Using two tongs, gently turn fish over. Turn up heat again to cook other side until golden        ( about 5 minutes each side). Using tongs again, lift fish gently onto a serving plate.
4. In the wok, gently stir-fried red curry paste, chilli and lime leaves in remaining 1 tbs of oil. Add coconut milk, fish sauce and sugar. Simmer for about 5 minutes.
5. Pour sauce over fish. Serve with rice.