Crispy Salmon Choo Chee Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Trim any uneven edges and cut each fillet into 2 pieces if desired for easier frying. Season both sides lightly with 1/2 tsp of the fine salt and 1/2 tsp ground white pepper; set aside for 5 minutes.

Make batter

In a medium bowl, beat the egg lightly. Whisk in the rice flour, all-purpose flour, cornstarch, the remaining 1/2 tsp salt, and remaining 1/2 tsp white pepper. Gradually add the cold water and whisk until a smooth, slightly thick batter forms—should coat the back of a spoon but still be pourable. Keep batter chilled in the fridge if not using immediately.

Heat oil and deep-fry salmon

Pour vegetable oil into a deep pot or wok to a depth of about 3 inches (enough to submerge fillets). Heat to 175–180°C (350–360°F). Dust each salmon fillet lightly with a thin layer of all-purpose flour (this helps batter adhere). Dip a fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 pieces at a time to avoid crowding for 3–4 minutes until the coating is golden and crisp and the interior is opaque but still moist (internal temp ~50–55°C for medium). Remove to a wire rack or paper towels to drain. Keep warm in a low oven (90°C / 200°F) while frying remaining fillets.

Aromatics

Heat 2 tbs vegetable oil in a wide sauté pan over medium heat. Add the sliced shallot and garlic and sauté for 1–2 minutes until fragrant and translucent but not browned. If using fresh chili, add it here and stir 30 seconds.

Bloom the curry paste

Add the 3 tbs red curry paste to the pan and stir-fry with the aromatics for 1–2 minutes until the paste becomes fragrant and slightly darker. This blooms the spices and removes raw paste taste.

Build the sauce

Slowly pour in about half (200 ml) of the coconut milk while stirring to incorporate the paste. Add the remaining 200 ml coconut milk and 60 ml water or light stock. Stir to combine and bring to a gentle simmer over medium-low heat.

Season

Add 1.5 tbs fish sauce and 1 tbs palm sugar. Stir and simmer for 3–4 minutes, tasting and adjusting: it should be a balance of salty, sweet, and mildly spicy. Add lime juice to brighten — start with 1 tbs and adjust to taste.

Add vegetables and herbs

Add the thinly sliced red bell pepper and torn kaffir lime leaves to the sauce. Simmer 2–3 minutes until peppers are tender-crisp. Stir in the fresh Thai basil leaves and remove the pan from heat. Basil should wilt but remain bright. Keep sauce warm.

Plate: Place the fried salmon fillets on a serving platter or individual plates.

Spoon the hot choo chee (red curry) sauce generously over each fillet so the crispy coating gets some sauce but retains crunch at the edges. Use more sauce on the plate if serving with rice.

Garnish with fresh cilantro leaves, fried shallots if using, and lime wedges on the side. Serve immediately with steamed jasmine rice or coconut rice.