Roasted Indian Mackerel with Red Curry Sauce
AuthorNok UnphonCategoryThaiPreheat oven at 200 degree Celsius.
Place the Indian mackerel on a rack. Bring to the oven and roast for 20 minutes.
Heat the coconut milk in the pan at medium level heat. Fry for few minutes.
Add the red curry. Mix well. Simmer the sauce for few minutes. Stir occasionally.
Add sugar, tamarin sauce and fish sauce. Fry for few minutes.
Cut 3 bergamot leaves into thin slides. Simmer the sauce for few minutes. Stir occasionally.
When the roasted Indian mackerel is done, remove from the oven. Put the mackerel into the pan. Do not stir. Cover the mackerel with the sauce both sides. Let the mackerel absorb the sauce for few minutes.
Flip the mackerel another side. Cover with the sauce again. Leave it for few minutes.
Remove the pan from the heat. Transfer the mackerel to a serving plate. Cover the mackerel with the sauce.
Cut 2 bergamot leaves into thin slides. Sprinkle over the mackerel. Garnish with the coriander leaves. Serve with freshly cooked jasmine rice.
Ingredients
Directions
Preheat oven at 200 degree Celsius.
Place the Indian mackerel on a rack. Bring to the oven and roast for 20 minutes.
Heat the coconut milk in the pan at medium level heat. Fry for few minutes.
Add the red curry. Mix well. Simmer the sauce for few minutes. Stir occasionally.
Add sugar, tamarin sauce and fish sauce. Fry for few minutes.
Cut 3 bergamot leaves into thin slides. Simmer the sauce for few minutes. Stir occasionally.
When the roasted Indian mackerel is done, remove from the oven. Put the mackerel into the pan. Do not stir. Cover the mackerel with the sauce both sides. Let the mackerel absorb the sauce for few minutes.
Flip the mackerel another side. Cover with the sauce again. Leave it for few minutes.
Remove the pan from the heat. Transfer the mackerel to a serving plate. Cover the mackerel with the sauce.
Cut 2 bergamot leaves into thin slides. Sprinkle over the mackerel. Garnish with the coriander leaves. Serve with freshly cooked jasmine rice.