Saturday, March 27, 2010

Gullivers' Gone Wild! and Thai Cuisine Steamed Red Curry Fish

I must stop these visits to Gulliver's Books located on College Blvd. every Saturday I drop $50 every Saturday morning and prance away with books for my classroom as well as feed my own literary appetite. Today I purchased two cookbooks that have been screaming from the shelves for the past month. As an early birthday present to myself I purchased Thai Cuisine ISBN: 97804-88996-094-5 $11.95. I love this book because each recipe has pictures of step by step instructions and a picture of the ingredients needed. I also purchased Healthy Bread in Five Minutes a Day ISBN: 978-0-312-54552-9 $27.99. I believe if I practice enough, I may eventually learn how to make bread as good as Carol Scott!

Never fear about finding those ingredients you need to complete the meal. If you live in Fairbanks, go to the Asian Market located on Aurora Blvd. behind Randy Smith Middle School. They are very helpful and will have everything you need including frog legs, brown sticky rice, kaffir, seaweed, banana leaves for poaching salmon, Thai style curry, dried mushrooms, exotic veggies and everything else under the sun.

The halibut is thawed and ready to skin. Here is the recipe from the Thai Cuisine for Steamed Curry Fish.

Steamed Curry Fish

1 lb. fish
1/2 lb. medium shrimp
1 TBSP oil
2 TBSP red curry

14 oz. coconut milk
3 TBSP fish sauce
2 TBSP sugar
5 kaffir lime leaves

Green and red bell pepper slices and kaffir (lime leaves) for garnish.

Clean fish and cut into pieces. Heat frying pan with oil and fry curry 1/2 minute on medium heat. Combine remaining sauce ingredients. Place fish in sauce and heat to slow boil. Cover and bring sauce to a slow boil again. Ladle the sauce over the fish during cooking. Simmer about 20 minutes and serve over jasmine rice. mouth is burning right now and I LOVE it.

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