- 1 lb 2 oz / 500 g firm fish fillets, such as red snapper, sole, or angler fish
- 1 red bird chili
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 2 cilantro sprigs
- 1 tsp. coriander seeds
- 1/2 tsp. ground turmeric
- 1/2 tsp. pepper
- 1 tbsp. Thai fish sauce
- 2 tbsp. coconut milk
- 1 small egg, beaten
- 2 tbsp. rice flour
- fresh red and green chili strips, to garnish
- stir-fried vegetables, to serve
( Metric Conversion Cooking )
Using a sharp knife, remove any skin from the fish and cut the fillets diagonally into 3/4 -inch / 2-cm wide strips.
Place the bird chili, onion, garlic, cilantro, and coriander seeds in a mortar and, using a pestle, grind to make a smooth paste.
Transfer the paste to a bowl and add the turmeric, pepper, fish sauce, coconut milk, and beaten egg, stirring to mix evenly. Spread the rice flour out on a large plate. Dip the fish strips into the paste mixture, then into the rice flour to coat lightly.
Bring the water in the bottom of a steamer to a boil, then arrange the fish strips in the top of the steamer. Cover and steam for 12-15 minutes, or until the fish is just firm.
Garnish the fish with the chili strips and serve immediately with stir-fried vegetables.