Green Fish Curry Recipe

If you’ve wanted to go to an oriental restaurant for some time but for whatever reason you couldn’t go… Bring the restaurant home! Oriental gastronomy has many exquisit proposals, ideal for sharing on special occasions. Exotic flavors awaken your taste buds and expand your culinary frontiers. For this reason, this time we take you to distant lands to taste the best of Thai flavor: green fish curry.

Thai green fish curry is very aromatic and has a spicy flavor that harmonizes its tone with coconut milk. On the other hand, the texture of the dogfish is firm but juicy. A simply fascinating combination of aromatic and taste notes. In the best oriental style!

Ingredients to make Green Fish Curry:

• Green fish curry:
• 2 tablespoons of oil (preferably peanut or sesame)
• 800 grams of dogfish (or any fish with smooth meat)
• 300 grams of onion
• 1 tablespoon ginger (preferably fresh)
• 2 garlic cloves
• ½ cup homemade green curry paste
• 400 milliliters of coconut milk
• 150 milliliters of vegetable broth
• 2 tablespoons of fish sauce
• 2 tablespoons of brown or paper sugar (preferably from palm)
• 2 tablespoons lemon or lime (juice)
• 1 chopped zucchini (optional)
• 1 sprig of fresh coriander
• 1 small leek (garlic joint)
• Green Curry Paste:
• 40 grams of green chili (or hot pepper)
• 30 grams of ginger (galangal substitute) preferable fresh
• 12 grams of garlic
• 60 grams of shallot (or ajoporro and garlic)
• 7 grams of lemon peel (ideally lemon grass or lime)
• 5 grams of coriander root (branches with the root)
• 1 tablespoon coriander (preferably in grains)
• 1 tablespoon cumin (preferably in grains)
• 5 tablespoons of black pepper (Preferably in grains)
• 1 tablespoon fish sauce (or shrimp paste)
• 1 pinch of salt (optional)
• Decor:
• 1 mango (or banana or melon)
• 1 sprig of fresh cilantro (parsley or basil also works)

How to make Green Fish Curry:

1. Boil the dogfish for 20 minutes. Then remove from the heat and drain.
2. Cut the fish into squares. Season and reserve.
3. Wash the vegetables. Grind the garlic and ginger (if fresh). Cut the onion, leek and green pepper julienne style. Booking.
4. Arrange the ingredients to prepare the green curry: chop the green chili (chili), grate the ginger (or use powder), crush the garlic, chop the onion into small squares, finely chop the coriander root, chop into small squares shallot (or substitutes), zest lemon, crush coriander into grains (or use powder), grind cumin grains (or use powder), crush black pepper (or use powder). On the other hand, place the indicated measure of fish sauce (or shrimp paste). Salt is to taste, so save it for last. Reserve the chopped vegetables on the one hand and the species on the other.
5. If you can’t find a shallot, you can crush 3 garlic cloves and finely cut the white part of the leek (ajoporro); this mixture closely resembles the flavor of the vegetable. If you can’t get the fish sauce either, you can also make it at home. Additionally, you can add finely chopped lemon grass (malojillo) to the green curry paste. Culinary art knows no obstacles!
6. Place an ungreased skillet to heat. Add the crushed (or powdered) spices and lightly toast. You will know when to remove them, by smelling how the environment is impregnated with its smell.
7. Put all the ingredients inside a blender (or whatever kitchen assistant you have): the chopped vegetables, the fish sauce (or shrimp paste) and the species toasted in the pan. Blend the ingredients until you achieve a homogeneous paste. Add salt only if you feel it is necessary. Reserve in a container with a lid.
8. Sauté the onion in a pan (or wok) pre-heated with oil. Apply high heat. When the onion is almost tender, add the garlic, leek and ginger. Wait 2 more minutes and add the paprika. Stir constantly.
9. Add the green curry paste and wait 2 minutes or until it smells. Change the heat to medium-low. Add the chopped cilantro (fresh), mix until integrated with the rest of the ingredients.
10. Return the fish to the wok or skillet. Stir well but carefully so as not to crumble the dogfish.
11. Add the coconut milk and cook 2 minutes.
12. Add the vegetable broth, the fish sauce, the palm sugar and the lime juice. Add salt to taste (if necessary). Stir and wait 10 minutes.
13. It features the green fish curry, garnished with mango chunks and coriander leaves. Serve white rice as a garnish and add a piece of lemon. Pure Thai style!
14. Exquisite, exotic and healthy! This green fish curry recipe is perfect for a special meal. If you want to surprise your guests, prepare this dish even if it is a bit laborious, since it is worth every minute you spend in the kitchen.

Some more suggestions about green fish curry

• Green fish curry can be prepared with any kind of white fish: hake, grouper, haddock, sole, rooster, pink, same, scorpion fish, etc. Another ideal white meat for this recipe is chicken. Delicious!
• If you don’t like cilantro, substitute parsley or basil. The touch of the mango is magnificent; however with pieces of banana or melon… words are superfluous!
• Remember that if you can’t find a shallot, you can crush 3 garlic cloves and finely cut the white part of the leek (ajoporro); this mix is ​​pretty close to the original flavor.
• In the green curry paste I did not add the lemongrass or fresh Thai green chili (can substitute plain jalapeño or cayenne pepper) but…the flavor is supreme! If you feel like it, add these ingredients to your preparation to accentuate the oriental flavor.
• The fish sauce can be substituted for an anchovy sauce and homemade soy sauce. The ingredients are: 36 anchovies (tin fillets), 2 garlic cloves, 1 tablespoon of brown sugar (paper is good), 100 milliliters of soybeans, and 100 milliliters of water. Place all the ingredients in a saucepan and when it boils, wait another 10 minutes. Finally, strain (pass through the Chinese) the resulting preparation and reserve in the refrigerator.