Steamed Thai Fish Pots
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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- 70-80 Grams Thai Red Curry Paste
- 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
Place curry paste, sugar, coriander roots and lime leaves into Thermomix bowl. Blend 6 sec/speed 6.
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.
Wash and cut banana leaves and line ramekins, if using.
Otherwise, divide mixture between ceramic or metal ramekins and place into Varoma dish and tray.
Rinse and fill Thermomix bowl with water to the 1L mark. Set Varoma into position. Steam 15 min/Varoma/speed 3.
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.
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.
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