Ingredients

1 3/4 oz (50 g) filleted white fish, such as turbot or sea bass 4 fl oz (120 ml) coconut cream, cool but not too cold 1 1/2 3 tbsp fish sauce Pinch of white sugar (optional) 1 small egg 5 kaffir lime leaves, very finely shredded 4 medium to large scallops, without the coral, each cut into 3 slices 4 scallop shells, boiled in heavily salted water for several minutes to clean Handful of Thai basil leaves A few pieces of red chilli julienne A few coriander leaves 68 dried red chillies, soaked and chopped Pinch of salt 2 1/2 tbsp chopped garlic 4 tbsp chopped red shallots 4 tbsp chopped lemongrass 1 rounded tbsp chopped galangal 1 tsp chopped kaffir lime zest 1 tsp chopped coriander root 2 tsp Thai shrimp paste Good pinch of freshly ground white peppercorns

Description

Steamed Scallop Curry. Mussels, Clams, Prawns And Almost Any Fish, Either Saltwater Or Fresh, Are Happy Alternatives To The Scallops In This Curry. Traditionally, The Coconut Cream Is Stirred In Gradually, In One Direction, To Ensure That The Cream Does N

View Full Recipe