For a special lunch, this light spicy, sweet seafood dish is a treat. :)
The dumplings look harder than they are. And the sauce combines the red curry paste you've stashed in your fridge from last time, or bought premade so no sweat (until after the spices set in)
1/4 tsp white pepper
1 tbs coriander
1 clove garlic
2 tsp ginger
200 grams white fish filets (I used siika, frozen)
1 cup cooked shrimp, peeled, and deveined (again, I used frozen mini shrimp)
1/4 coconut cream
1 tbs fish sauce
3 tbs Red Curry Paste
1 cup coconut milk
2 tbs palm sugar (or regular sugar is fine)
2 tbs fish sauce
2 cups pineapple chunks
4 Kaffir lime leaves
1.) For the dumplings, create a paste with all of the herbs and spices in a pestle and mortar.
2.) If using frozen fish, like me, lightly steam the fish for about 8 minutes until soften and then grind this also in the pestle and mortar. Remove any obvious bones first if possible.
3.) Do the same with the shrimp. First steam them if necessary, when cooked and peeled and ready, grind also in a pestle and mortar or chop finely.
4.) In a mixing bowl, mix fish, shrimp, spices, a small amount of coconut cream at a time, egg, and fish sauce. If this mixture does not hold together in a ball after held in your fist, add a little bit of flour to the mixture.
5.) Combined the curry ingredients and simmer for 5 minutes until fragrant, saving the pineapple chunks and basil til the end.
6.) Add the dumplings gently adn cook thoroughly in the boiling curry sauce for about 10 minutes to ensure the fish is cooked through. Add the basil and pineapple.
7.) Serve with jasmine rise.