Fish in Chilli Paste Sauce / Chue Chee Pla Recipe

Name: Fish in Chilli Paste Sauce / Chue Chee Pla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 kg chopped fish ,or 3 whole fish ,or fish fillets; 2 tbsp red chilli paste; 700 ml coconut milk; 2 tbsp sliced gingerroot; 2 red pepper,sliced ,deseeded; 1 bunch sweet basils; 1 tbsp palm sugar; 1 1/2 tbsp fishsauce; 1 tbsp vegetable oil to fry chilli paste; 1/2 tsp sugar; 1/3 tsp salt

Servings: persons

1
Sliced ginger root,red pepper,prepare fish
2
On low heat,use large pot ,or pan enough to lay single layer of fish ,because we will not stir after add in fish ...add oil ..stir chilli paste until fragrance
3
From 700 ml of coconut milk ,add little at the time ...after the oil get dry ,add coconut milk ( little ) to protect from burning ,stir
4
Add more coconut milk,keep stiring
5
Add more ..dont get bore to stiring S
6
Add seasoning, palm sugar,fishsauce,sliced ginger root
7
Add all coconut milk left ,let it simmer for a fews mins ,taste ...if you want more sweet and salty add sugar and salt ,then change to medium heat
8
Lay single layer fish in the pan ,cover lid
9
Approximately after 7 mins ,open lid and shake the pan to make sure its not stick or burn in the bottom ,and all fish is in the sauce ,cover and let it cook 5 more mins
10
Add red pepper,basil ,heat off
11
Serve this hot with steamed jasmine rice

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 kg chopped fish ,or 3 whole fish ,or fish fillets, 2 tbsp red chilli paste, 700 ml coconut milk, 2 tbsp sliced gingerroot, and more.

Yes, Fish in Chilli Paste Sauce / Chue Chee Pla falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish in Chilli Paste Sauce / Chue Chee Pla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions