Seabass Gulai recipe

  • Serves 2
  • 20 mins to prepare and 20 mins to cook
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Seabass Gulai
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Customer recipe
Added 37 months ago

Heat the oil in the pan then sautee all the ingredients except creamed coconut and the fish in medium heat

After the herbs becomes fragrant, pour the water and add creamed coconut, stir until combine

If the water is boiling then add the fish

Close the lid and wait until the soup become boils again, then open the lid and lower the heat

Simmer and stir occasionally and gently to avoid mashing the fish

If the soup becomes thicken, then turn of the heat. Sprinkle fried shallots and serve with fluffy thai fragrant rice.

If you prefer, you can fillet the fish and add the fish after the soup is thicken to minimise the cooking time. Tilapia will be great for substation.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 2 cm ginger
  • 1 lemongrass
  • 3 bayleaf
  • 1/2 pct creamed coconut
  • 5 cups water
  • 3 tbsp vegetable oil
  • 1 whole seabass
  • 1 tbs turmeric powder
  • 1 tbs corriander powder
  • 2 tbsp salt
  • 1 tsp pepper
  • 1 tsp sugar
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