Choo Chee sea bass

Choo Chee Sea bass with egg noodles

 

Choo chee is a modern favourite on many Thai restaurant menus. This is my second choo chee recipe (the other version is the Choo Chee salmon, also in this blog). This creamy red medium spiced curry is delicious and easy to prepare. Whilst I have used sea bass it is possible to use any white fish, prawns or chicken with this recipe. You could also add different vegetables such as bean sprouts, sliced water chestnuts - and of course add extra chillies if you like it spicy.

 

YouTube video:

https://www.youtube.com/watch?v=F4b_iDyEZTE

 

 

 

Whats needed

Like all my recipes for two good portions.

For the curry paste

2 red bird eye chillies (add 3-4 if you want it hot)

A small sweet red pepper

A red onion

2 teaspoon shrimp paste

Handful of cashew nuts

A stick of lemon grass

2 teaspoon galangal paste (fresh if you can get it)

4 cloves garlic

4-5 coriander stalks

mini blender/mortar and pestle essential

For the main dish

2 sea bass fillets

Handful of bean sprouts

A few broccoli spears

A few trimmed green beans

A few trimmed baby corn

A handful of Thai basil

3 spring onions

400ml tin coconut

2 teaspoons tamarind paste

2-3 tablespoons fish sauce

1 tablespoon brown sugar

A lime

Some pre fried firm tofu cubes

1 tablespoon vegetable oil

Small bunch coriander finely chopped

 

 

This can be served with egg noodles or rice, in this case I cooked two nests of egg noodles in chicken stock, for extra flavour.

 

 

 

 

Preparation

1. Start by making the curry paste. Roughly chop the chillies, pepper, onion, lemongrass (inner part only), garlic and coriander stalks. Add these along with 2 teaspoon of shrimp paste, 2 teaspoons galangal paste and some cashew nuts into the mini blender (or mortar and pestle). Blend into a paste.
2. Next prepare the vegetables and herbs. Slice the spring onions, then trim and chop the vegetables as shown in pictures. 
3. If you need to pre cook the firm tofu by deep frying, otherwise set aside.
4. Remove the skin from the sea bass fillets, then cut into small pieces. Set aside to add later.
5. Collect together the ingredients so that you have everything ready to add to the wok



 

Get cooking

1. Heat a tablespoon of vegetable oil in a wok on a medium heat. Add the curry paste and stir fry for around three minutes until the paste is cooked and fragrant. Do not burn the paste, remove wok from heat if necessary.
2. Next add the can of coconut milk, heat and stir through. Simmer for a few minutes.
3. Then add the juice of a lime, 2 teaspoons tamarind paste, 1 tablespoon brown sugar and 2 tablespoons of fish sauce. Stir through for around a minute.
4. Add the vegetables, stir through and bring back to a simmer for 3-4 minutes.
5. Add the tofu and heat through, then add the coriander.
6. If cooking your noodles simmer them in chicken stock as per instructions on packet. Cooking them in chicken stock infuses them with extra flavour and makes all the difference.
7.  Add the pieces of sea bass, stir gently and heat through. This should only take a minute or two, if unsure if cooked remove one of the larger chunks and test.
8. Once the fish is cooked remove from the heat and serve immediately.
9. Enjoy then share the recipe with your friends.