Fried Yellowtail, Choo Chee Curry, Lemongrass, Galangal, Peppercorns, and Finger Root

Adapted by
April 2016
Yield: 2 servings


Choo Chee Curry Paste
5 dried red chiles, stems removed
2 cloves garlic
4 Thai chiles
3 shallots, coarsely chopped
1 stalk lemongrass, coarsely chopped
5 thin slices galangal
3 Makrut lime leaves
1 teaspoon coriander seeds
2 cilantro roots
1 teaspoon sea salt
2 teaspoons black shrimp paste
1 teaspoon black peppercorns
Herb Mix
1 stalk lemongrass, thinly sliced
2 thin slices galangal
1 teaspoon strip finger root
1 teaspoon fresh green peppercorns
To Assemble and Serve
7 cups vegetable oil
1 yellowtail snapper
1 cup tempura batter
2 ounces coconut oil
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon finely chopped palm sugar
1 tablespoon coconut cream
Makrut lime leaves, thinly sliced
6 fried basil leaves


For the Choo Chee Curry Paste

In a blender, combine all ingredients and blend to a paste.

For the Herb Mix

In a mixing bowl, combine all ingredients. 

To Assemble and Serve

In a large wok, heat vegetable oil to 350°F. Dip fi sh in tempura batter, shaking off  excess, and fry 4 minutes, until crisp. Remove fi sh from wok and drain on paper towels. In a saucepan over medium fl ame, heat coconut oil and add Herb Mix, cooking 30 seconds, until fragrant. Add Choo Chee Curry Paste and cook 1 minute, until smooth. Add chicken broth, fi sh sauce, and palm sugar and cook 1 minute more. Remove from heat. Place fried yellowtail on a large plate, splitting open the center to create a well. Pour the Choo Chee Curry sauce into the well. Garnish with coconut cream, lime leaves, and fried basil.