Chuu Chee Fish
Chuu Chee Fish is a Thai classic for good reason — whole bream or similar fish does most of the work, and the method is approachable enough for a weeknight. Low and slow is the secret — the longer simmer lets whole bream or similar fish soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h
- Total 1h
- Serves 4
- Level Medium
Ingredients
- 650 g Whole bream or similar fish
- 1 Metric cup vegetable oil, reserve 1 tablespoon for stir-frying curry paste
- 1 tsp Kaeng chu chee curry paste
- 6 Dried Kaffir lime leaves
- 1 Metric cup coconut milk
- 1 tbsp (warning: perhaps the metric 20 mL one) fish sauce
- 1 tsp Sugar
- Cilantro
- 1 Fresh red chile pepper
Method
- In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about 5 minutes.
- Lower heat and, using tongs, gently turn fish over.
- Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
- In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
- Add coconut milk and fish sauce. Simmer for about 5 minutes.
- Add sugar and simmer for another 5 minutes.
- Taste to see if extra coconut milk, fish sauce, or sugar is required.
- Pour sauce over fish and garnish with cilantro and chopped chili peppers.
Tips for the best Chuu Chee Fish
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- This is a 8-step recipe, so set up your workspace in the order the steps use it.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How many people does this Chuu Chee Fish recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for whole bream or similar fish?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chuu Chee Fish ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is Chuu Chee Fish gluten-free?
Yes — this version is gluten-free as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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