Fish Curry Custard

Fish Curry Custard

Chef Chirada DeToro



Preparation Time: 15 minutes
Cooking Time: 45 minutes
Makes 6 portions


  • 2 lbs of cod filet

  • 2 (13.5 oz) cans of coconut milk

  • 3 tbsp red curry paste

  • 6 tbsp sugar

  • 6 tbsp fish sauce

  • 2 oz julienne basil

  • 2 oz chiffonade kaffir lime leaves

  • 2 oz julienne pepper

  • 3 cups shredded cabbage

  • 4 eggs beaten

  • vegetable oil spray


  1. Cut 1.5 lbs of fish into bite size pieces and set aside.

  2. Chop the rest of the fish in a blender until smooth.

  3. In a bowl mix the coconut milk, curry paste, sugar, fish sauce and eggs together.

  4. Add the fish paste, kaffir lime leaves, basil, and fish pieces in a bowl, then gently mix them.

  5. Spray a half hotel pan with vegetable oil spray.

  6. Layer the shredded cabbage in the bottom of the hotel pan.

  7. Spoon the mixture into the pan, garnish with julienne pepper.

  8. Cook in a steamer for 45 minutes or until the fish is cooked.

  9. When it’s cooked, remove from steamer and allow the curry to set for 10 minutes.