Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish)
Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish) is a modern French recipe for a classic Vietnamese-inspired dish of a blend of coconut milk, fish, Chinese cabbage and herbs with aubergine that's steamed in banana leaf parcels before serving. The full recipe is presented here and I hope you enjoy this classic French version of: Steamed Green Curry with Fish (Curry Vert avec Poisson, Cuit à Vapeur).
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Ingredients:
800g firm white fish (cod or monkfish, for preference), diced
350ml thick coconut milk
200ml coconut milk
1 small aubergine (eggplant), sliced
1 Chinese leaf (Chinese lettuce), finely shredded
2 tbsp fresh basil leaves, finely chopped (preferably holy basil)
2 tbsp green chillies, finely chopped
3 bergamot leaves, finely chopped
4 tsp fish sauce
1 tbsp green curry paste
Method:
Combine the green curry paste and the coconut milks in a large bowl. Stir to blend then add the fish, fish sauce, aubergine and the Chinese leaf. Stir in the chillies, chopped basil and hopped bergamot leaves.
Take four banana leaves (or four sheets of greaseproof [waxed] paper) and spoon in the fish mixture. Wrap the banana leaves (or greaseproof paper) around the filling to seal then place in a steamer basket and set over a pan of boiling water.
Cook for about 20 minutes, or until the fish is tender and serve hot, accompanied by rice. Serve the fish directly from the steamed parcels.
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