Steamed Thai Fish Pots
Look, I could have called them fish custards...which I did originally, but that is not all that appealing...Whatever they’re called, they’re delish!
So this recipe first appeared back in the very early days of my Thermomix independance, in my Thai Thai Again cooking classes, which have all but disappeared. I hardly do classes any more which is a bit sad, but just the state of things as they have evolved. I am completely nutty busy, and believe it or not, classes take a lot of time...but I digress. This recipe is all now grown up and also appears in my Cooking with Tenina cookbook, which if you don’t have you should probably get. They have been huge around the country and sold in places like Big W and David Jones,which is a bit of fun for me.
This recipe, seems a little weird in that it is literally a fish custard, but don’t say that to the kids and they will eat it anyway. VERY delicious. VERY simple. Bang it all in and blitz, steam and you are good to go. Enjoy!
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Need
- 70-80 Grams Thai Red Curry Paste Recipe
- 30 Grams coconut sugar
- Handfuls coriander leaves and roots
- 2 kaffir lime leaves
- 400 Grams coconut milk Recipe
- 2 eggs
- 20 Grams fish sauce
- Pinches pink salt flakes BUY
- 750 Grams white fish fillets, cut in pieces
- Banana leaves if available
- Red chilli, sliced to garnish
- Kaffir lime leaves, shredded to garnish
- Lime wedges to serve
- Water for steaming
Do
- 1
Place curry paste, sugar, coriander roots and lime leaves into Thermomix bowl. Blend 6 sec/speed 6.
- 2
Scoop a little of the cream from the top of the tin of coconut milk and reserve. Place remaining liquid into Thermomix bowl and add eggs, fish sauce, salt and fish. Blend 10 sec/ speed 6. Scrape down and repeat.
- 3
Wash and cut banana leaves and line ramekins, if using.
- 4
Otherwise, divide mixture between ceramic or metal ramekins and place into Varoma dish and tray.
- 5
Rinse and fill Thermomix bowl with water to the 1L mark. Set Varoma into position. Steam 15 min/Varoma/speed 3.
- 6
Serve hot, garnished with a little spoonful of reserved coconut cream, chilli and lime slices and a lime wedge on the side. Also a drizzle of Kecap Manis just works really well.
- 7
There will be some mixture remaining. Either repeat the steaming process or heat oil in a fry pan and fry little dollops turning to cook both sides.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
