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Recipe details are AI-generated from the video and may contain errors — for reference only.
Remove the central stems from 3 kaffir lime leaves. Roll 2 leaves together tightly and thinly slice into fine strips for garnish. Finely chop the remaining 1 leaf for the curry sauce. Cut 1 red spur chili in half, remove seeds, and slice into thin julienne strips.
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Finely chop the leaf intended for the sauce so there are no tough or large chewable pieces left in the curry.
Set a wok over medium heat. Pour in 100 ml of coconut milk and bring to a gentle boil. Add 2 tbsp of Thai red curry paste into the boiling coconut milk. Stir continuously and allow the mixture to reduce for 3 to 4 minutes until thick and oil bubbles separate around the edges.
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Keep stirring the mixture constantly so the curry paste does not stick and burn at the bottom of the wok.
Add 1 tbsp of palm sugar, 1 tbsp of fish sauce, and 0.25 tsp of sea salt to the thick curry paste. Stir thoroughly until the palm sugar is fully dissolved and incorporated into the paste.
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If using store-bought curry paste, taste it before adding salt as commercial pastes are often already salty.
Add the finely chopped kaffir lime leaf and the remaining 150 ml of coconut milk into the wok. Stir to combine for 30 seconds until rich and smooth, then turn off the heat and set the sauce aside.
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Do not boil the sauce for too long after adding the second batch of coconut milk so it retains its fresh creamy texture.
Lower fish fillets into hot oil gently away from yourself to prevent oil splatters, and wash hands thoroughly after handling raw fish.
In a shallow dish, whisk 0.25 cup cornflour and 1 tsp baking soda together. Dredge the skin side of 4 fish fillets in the flour mix, then pat off excess powder. Heat 0.333 cup vegetable oil in a skillet over medium-high heat. Place fish fillets skin-side down in hot oil. Season the raw flesh side with 0.25 tsp black pepper and salt. Fry skin-side down for 2 to 3 minutes until deep golden and crispy, then flip to fry the flesh side for 1 to 2 minutes until cooked.
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Ensure fish skin is dry before dusting with flour
overcrowding the pan will steam the fish instead of searing it crisp
Reheat the red curry sauce in the wok over medium heat. Transfer the pan-fried fish fillets into the sauce skin-side up. Allow them to simmer gently in the sauce for 1 to 2 minutes so the fish absorbs the curry flavors.
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Keep the crispy fish skin facing upward or partially exposed above the curry sauce to prevent it from becoming soggy.
Spoon the curry sauce and place the fish fillets into a serving plate. Garnish with the finely sliced kaffir lime leaves and julienned red chili strips. Serve immediately alongside hot steamed jasmine rice.
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Serve right away while the fish skin remains hot and crisp for the best texture contrast.
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