Ingredients
- 1 lb fish fillet
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup chicken stock
- 1 egg
- 2 kaffir lime leaves
- 1 tbsp vegetable oil
- 1 handful banana leaves
- garnish cilantro (optional)
- garnish lime (optional)
Steps
- Heat the oven to 350 F and lightly oil an 8-inch baking dish.
- Line the dish with banana leaves, leaving enough overhang to cover the fish.
- Whisk the coconut milk, curry paste, fish sauce, brown sugar, chicken stock, and egg in a bowl.
- Place the fish in the lined dish, pour the coconut mixture over it, and add the lime leaves.
- Fold the leaves over the fish and cover the dish with foil.
- Set the dish in a 9-by-13-inch pan, add hot water halfway up the dish, and bake for 25 to 30 minutes, until the fish reaches 145 F and the custard is set.
Main ingredient on sale this week? See what to make with tuna steak, mahi, halibut, trout on sale.
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