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Thai Style Steamed Seabass
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Serves : 4
Preparation time : 30 minutes
cooking time : 30 minutes
Ingredients :
500g beef tenderloin or lean steak
1 teaspoon salt
1/2 teaspoon white pepper
375ml thick coconut milk
2 tablespoons shaved palm sugar
4 tablespoons Green Curry Paste (see below)
1 tablespoon fish sauce
Green Curry Paste
2 tablespoons dried shrimp paste
1 tablespoon fresh green peppercorns or 1/2 tablespoon black peppercorns
1 tablespoon grated kaffir lime peel
2 coriander roots and stems
1 stalk lemongrass, thick bottom part only, outer leaves discarded, sliced
2cm galangal root
5 cloves garlic
3 to 4 shallots
2 to 3 green bird's eye chillies
Method :
To make the Green Curry Paste, roast the shrimp paste over low flame using tongs or aluminium foil. Set aside. Grind the peppercorns, lime peel, coriander roots, lemongrass and galangal root in a blender or spice grinder until fine. Add the garlic, shallots chillies and roasted shrimp paste, and grind further to make a smooth paste. This makes about 375g of paste. The paste can be stored in the fridge for 1 month or in the freezer for up to about 3 months.
Rub the salt and pepper onto the beef. Grill on a charcoal or pan grill over medium heat for 5 to 10 minutes until browned on the outside but still pink and moist inside. Set aside. When cool, cut the beef into slices and arrange on a serving platter.
Combine the coconut milk, palm sugar and Green Curry Paste in a wok or saucepan and simmer over low heat, stirring constantly, until the sauce is thickened. Add the fish sauce and mix well before removing from heat.
Pour the curry sauce over the beef slices and serve with steamed rice.
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