Graha Tristar

D3 MANAJEMEN PERHOTELAN DAN PARIWISATA

D3 PERHOTELAN SPESIALISASI F&B PRODUCT

CHU CHI PLAA TAAB TIM


Red Tilapia topped with Red Curry Sauce
Ingredients:
1 tbsp              Vegetable oil
1 tbsp              Red curry paste
70 ml               Coconut milk
½ tbsp             Dried shrimps
10 leaves         Sweet basil
1 tbsp              Cream of coconut milk
2 leaves           Kaffir lime leaf, finely sliced
1 pc                 Big red chilli (finely sliced)
80 gr                Red tilapia “Plaa Taab Tim” (medium sliced)
Seasoning:
1 tbsp              Palm sugar
1 tbsp              Fish sauce
Garnish:
2 leaves           Kaffir lime leaf (finely sliced)
5 leaves           Sweet basil leaves
                        Chilli
Method:
1.      Pound the dried shrimps in a mortar.
2.      Heat the oil in a wok until hot. Add the red curry paste and stir fry for about 2 minuts until an aroma develops.
3.      Add the coconut milk and bring it to the boil.
4.      Add the dried shrimps, sugar and fish sauce. Stir fry 5 seconds.
5.      Add ½ kaffir lime leaf sliced and sweet basil in mix well then remove from the heat.
6.      Steamed the red tilapia in steamer boiling water for 1 minute.
7.      Arrange the red tilapia in a serving dish. Put the curry sauce on top of the steamed red tilapia.
8.      Pour over the cream of coconut milk, then sprinkle with the ½ kaffir lime leaf an finely sliced chilli. Topped with sweet basil leaves.

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