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Chef’s Monthly Recipes

October 2011 – Lake Isle Thai Casserole

Ingredients For The Curry Paste:
4 lemongrass stalks, tougher outer leaves discarded
4 medium-hot green chillies, seeded and chopped
3 cloves garlic, peeled and crushed
5cm/2in piece ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tbsp chopped coriander
1 tsp ground cumin
1 tsp chopped lime zest
1 tbsp nam pla (Thai fish sauce)
1 dessert spoon olive oil

Ingredients For The Casserole:
1 tin of coconut milk
400ml fish stock
1 large handful chopped coriander
1 dessert spoon oyster sauce
1 dessert spoon sugar
1 dessert spoon nam pla (Thai fish sauce)
4 handfuls raw king or tiger prawns
4 handfuls of fresh or cooked mussels
4 handfuls of diced fish of your choice cut into 1.5-2 inch pieces

Method:
In a food processor Blitz all ingredients for paste together till resembles a medium course paste.

In a large hot pan Dry fry paste for 1 minute to release its true flavour.

Then Add the coconut milk and fish stock followed by the fish , prawns and mussels.

Bring to boil then Simmer on a medium heat for 5 minutes, then add oyster sauce, fish sauce and sugar.

Simmer for a further 5 minutes or until fish is cooked.

Finish with chopped coriander.