Fish Curry Thai Style From the Steamer

For the fish curry, heat butter on the stove top, stir in flour, add coconut milk and bring to a boil.

Dice onion and place in an unperforated steamer basket with the butter. Steam covered (at 100°C for 4 minutes or at 120°C for 2 minutes).

Dice the tomatoes and add to the sautéed onions. Fill up with the sauce. Add curry paste, lemon juice, soy sauce and coriander for seasoning.

Dice fish fillet and place in an unperforated cooking container. Pour the sauce over the top. Steam in covered steamer basket (at 100°C for 7 minutes).

Serve rice as a side dish with the fish curry.

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