Coconut Curry Fish Custard

Ingredients

• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons Thai red curry paste 2 tablespoons Thai red curry paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 kaffir lime leaf, finely sliced 1 kaffir lime leaf, finely sliced
• 500g (1.1 lb) white fish fillets, cut into bite-sized pieces 500g (1.1 lb) white fish fillets, cut into bite-sized pieces
• 2 eggs 2 eggs
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 red chili, thinly sliced (for garnish) 1 red chili, thinly sliced (for garnish)
• Fresh cilantro leaves (for garnish) Fresh cilantro leaves (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the coconut milk, Thai red curry paste, fish sauce, palm sugar, and kaffir lime leaf. Mix well until the curry paste is fully incorporated into the coconut milk.
3. 3.
   Add the fish fillets to the coconut milk mixture and gently stir to coat the fish evenly.
4. 4.
   In a separate bowl, whisk together the eggs and cornstarch until well combined.
5. 5.
   Gradually pour the egg mixture into the coconut milk and fish mixture, stirring gently to combine.
6. 6.
   Divide the mixture evenly among ramekins or a baking dish.
7. 7.
   Place the ramekins or baking dish in a larger baking pan filled with hot water, creating a water bath.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the custard is set and the fish is cooked through.
9. 9.
   Remove from the oven and garnish with sliced red chili and fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or snapper for the best results. Ensure the fish is fresh and free from any strong odors.
• Thai red curry paste — Adjust the amount of curry paste according to your spice preference. Add more for a spicier custard or reduce the amount for a milder flavor.
• Coconut milk — Use full-fat coconut milk for a rich and creamy custard. Shake the can well before opening to ensure the coconut cream is fully incorporated.

Tips & Tricks

• For a more vibrant color, garnish the custard with additional sliced red chili and cilantro leaves before serving.
• Experiment with different types of fish to vary the flavors and textures of the custard.
• If you prefer a smoother custard, strain the coconut milk mixture before adding the fish and egg mixture.
• Serve the Coconut Curry Fish Custard with a side of steamed vegetables for a complete and nutritious meal.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in the oven or microwave until warmed through.

Serving advice

Serve the Coconut Curry Fish Custard as a main dish accompanied by steamed jasmine rice. The custard can be spooned directly onto the rice, allowing the flavors to meld together. Garnish with fresh cilantro leaves and sliced red chili for an added pop of color and flavor.

Presentation advice

To enhance the presentation, use individual ramekins for serving. Place a slice of lime or a kaffir lime leaf on top of each custard for an elegant touch. Serve the ramekins on a platter lined with banana leaves or fresh herbs to create a visually appealing display.