Ingredients
- 2 Red Chillies, deseeded
- 2 cloves garlic, peeled
- 3 shallots, roughly chopped
- 2.5 cm galangal, peeled (or use ginger)
- 1 tablespoon lemongrass
- 450 g white fish fillet, cut into 2.5 cm cubes
- 2 tablespoons nam pla (Thai fish sauce)
- 2 leaves thai or sweet basil
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place red chillies, garlic, shallots, galangal and lemongrass into mixing bowl and blend 1 min/speed 6 to work ingredients into a paste.
Remove mixture from mixing bowl and place in a heat proof bowl.
Add the basil and fish sauce and stir fish into the mixture.
Fill TM bowl with 900g of water.
Place heat proof bowl containing fish mixture into the Varoma dish.
Steam for 15 min/Varoma temperature/speed 2.
Tip
Galangal is slightly harder than ginger, used in the same way, but with a more lemon flavour.
This dish can be served with steamed jasmine rice.
If you are looking to add more colour to the dish, you can garnish the dish with de-seeded, shredded red chillis and coriander before serving.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Have you made this chilli paste and kept it in the fridge for any length of time? I have an abundance of chillis and looking to make a chilli paste to keep for a few months.
Hi Melinda. Step 3 indicates you should stir the fish into the mixture. It is then cooked in step 5.
When do you cook the fish???
Melinda Hutchison | Customer I