Green Curry with Trout Dumplings and Eggplant
Other types of fish can be used to make good dumplings, but trout have a chewier texture that is just perfect for them.
Serves: 4Hands-on: 35 minutesTotal: 40 minutesDifficulty: Medium
- 1 1⁄2 lbs. minced trout fillet
- 3 Tbsp. tapioca flour
- 3 tsp. salt, divided
- 1⁄2 tsp. ground white pepper
- 4 cups water
- 2 cans (13.5 oz.) coconut milk
- 1⁄2 cup Thai green curry paste
- 2 cups chopped Asian eggplant
- 3 Tbsp. fish sauce
- 2 tsp. sugar
- 1 cup torn Thai basil leaves
- Make dumplings by combining minced trout, tapioca flour, 2 teaspoons salt, and ground pepper in a mixing bowl. Roll the mixture into a ball and slap to the side of the bowl. Continue slapping until the ball becomes thick and firm. Roll the mixture into small dumplings, about 1 inch in size.
- Heat water and remaining salt in a large saucepan or Dutch oven over high heat until boiling. Poach the dumplings until they float, about 2 to 3 minutes. Drain and set aside.
- Do not shake the coconut milk. Scoop the cream on top of coconut milk cans, about halfway down, into a small saucepan. Reserve remaining coconut milk for another use. Bring cream to a boil over medium heat. Stir in curry paste and reduce heat to low. Simmer, without stirring, until fragrant and coconut cream starts to release some oil, about 3 to 5 minutes.
- Add fish dumplings to the mixture and simmer for 2 minutes.
- Add eggplant and bring back to boil over medium-high heat. Reduce heat to low and simmer for 5 minutes until eggplant is soft. Season with fish sauce and sugar. Add Thai basil and remove from heat. Serve hot.