This is a recipe that Volker and I cooked the other day; his reference was 'Quick and Easy Thai Cuisine' by Judy Lew and Panurat Poladitmontri. By the way, this is a really good cookbook.
<If one person does the dicing while the other gets cookin' this is done in about 30 minutes. And you'll want leftovers, they are fantastic cold (but that's just me>
This recipe is best served over jasmine rice, so get the rice a-cookin' while you prepare the fish part of the dinner.
Volker added some ingredients and we altered the technique, so I say it's his recipe!
I like to call this one....Volker's Bula Fish! (I know Bula is a Fijian term, but I'm having fun with this!)
Ingredients:
Coconut oil 3 Tbsp.
1/2 can 7oz coconut cream
1/4 cup fish sauce
1 heaping Tbsp brown sugar
1 stem lemon grass (only the lower third of the stem) diced fine<--this ingredient is optional, but adds a nice fragrance and flavor.
1 onion finely chopped
Equal amount of chopped celery onion:celery should be 1:1
2 cloves finely minced garlic
1 heaping Tbsp curry powder (yellow) we use S&B oriental curry
1 can pineapple chunks
shredded coconut about 3 Tbsp (garnish)
and
1 kaffir lime leaf, finely cut in strips
1 1/2 to 2 pounds Sheephead cut in 2 inch cubes
In a large saucepan, melt about 2 Tbsp of Coconut oil until hot.
Add the onion, celery and garlic and saute over medium heat until tender;
remove from the pan and set aside, but let the oil and juices remain in the pan. If there isn't enough oil left in the pan, add another Tbsp coconut oil.
Add the fish in the pan and cook until almost done. Remove and set aside with the vegies.
Add to the pan: coconut milk, curry powder, fish sauce, and brown sugar; using a whisk, keep stirring and bring it to a boil. It will thicken a bit, but not much.
When this has really cooked about 3 minutes, add the other ingredients back to the pan, and allow them to heat up again. Include the pineapple chunks too.
Serve in a bowl over rice and top with the shredded lemon grass and kaffir lime leaf. Run to the nearest pretty vista with a can of brew...and enjoy!
Let me know how you like this one!
<If one person does the dicing while the other gets cookin' this is done in about 30 minutes. And you'll want leftovers, they are fantastic cold (but that's just me>
This recipe is best served over jasmine rice, so get the rice a-cookin' while you prepare the fish part of the dinner.
Volker added some ingredients and we altered the technique, so I say it's his recipe!
I like to call this one....Volker's Bula Fish! (I know Bula is a Fijian term, but I'm having fun with this!)
Ingredients:
Coconut oil 3 Tbsp.
1/2 can 7oz coconut cream
1/4 cup fish sauce
1 heaping Tbsp brown sugar
1 stem lemon grass (only the lower third of the stem) diced fine<--this ingredient is optional, but adds a nice fragrance and flavor.
1 onion finely chopped
Equal amount of chopped celery onion:celery should be 1:1
2 cloves finely minced garlic
1 heaping Tbsp curry powder (yellow) we use S&B oriental curry
1 can pineapple chunks
shredded coconut about 3 Tbsp (garnish)
and
1 kaffir lime leaf, finely cut in strips
1 1/2 to 2 pounds Sheephead cut in 2 inch cubes
In a large saucepan, melt about 2 Tbsp of Coconut oil until hot.
Add the onion, celery and garlic and saute over medium heat until tender;
remove from the pan and set aside, but let the oil and juices remain in the pan. If there isn't enough oil left in the pan, add another Tbsp coconut oil.
Add the fish in the pan and cook until almost done. Remove and set aside with the vegies.
Add to the pan: coconut milk, curry powder, fish sauce, and brown sugar; using a whisk, keep stirring and bring it to a boil. It will thicken a bit, but not much.
When this has really cooked about 3 minutes, add the other ingredients back to the pan, and allow them to heat up again. Include the pineapple chunks too.
Serve in a bowl over rice and top with the shredded lemon grass and kaffir lime leaf. Run to the nearest pretty vista with a can of brew...and enjoy!
Let me know how you like this one!