Recipe Store

Culinary Vacations for Lovers of Food and Wine

Southern France Gourmet Route Culinary Vacation

Steamed Green Curry with Fish

Serves 4

800 g white fish (cod or monkfish)

350 g thick coconut milk

200 g coconut milk

Small aubergines (eggplant)

Chinese lettuce

20 g fresh basil leaves

20 g green chili

3 bergamot leaves

4 teaspoons fish sauce

1 teaspoons green curry paste                

Mix the green curry paste with the coconut milk in a large bowl, stirring continuously. Add the diced fish, fish sauce, sliced eggplant and the Chinese salad. Add the finely chopped basil, the chili and the chopped bergamot leaves.  Place preparation into banana leaves (one per person).  Steam for 20 minutes and serve hot with rice.

Chef’s Notes.

Banana Leaves.

Impart a subtle anise fragrance to food and protect it while it's cooking.  Boil the leaves before using them to keep them from cracking.  Look for banana leaves among the frozen foods in Asian, Hispanic, or specialty markets.  If you are unable to locate banana leaves substitute with aluminum foil or parchment paper (as food wrappers). 

Bergamot Leaves.

A small amount of mint can be substituted for bergamot leaves.

Recommended Wines:

Wines of Collioure / Cuvées de Collioure / Madeloc

Bon Appetite.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.