Recipes for Seafood Lover 🐟 How To Cook Flamin Hot Cheetos Fried Pufferfish 🐡Tina Mini Cooking

Ingredients

• 200 g Puffer Fish (cut into bite‑size pieces)
• 2 Tbsp Vegetable Oil (for frying)
• 1 medium Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 3 Tbsp Thai Red Curry Paste (store‑bought or homemade)
• 400 ml Coconut Milk (full‑fat for richness)
• 1 Tbsp Fish Sauce (adds umami)
• 1 Tbsp Lime Juice (freshly squeezed)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Fish

   Place the puffer fish on a clean cutting board and cut into bite‑size pieces. Arrange the pieces on a plate and refrigerate while you prep the other ingredients.

   Time: PT5M

2. Fry the Fish

   Heat the vegetable oil in a large skillet over medium‑high heat. Add the fish pieces in a single layer and fry until golden and crispy, about 3‑4 minutes per side. Remove with a slotted spoon and set aside on a paper‑towel‑lined plate.

   Time: PT5M

   Temperature: medium‑high heat

3. Sauté Aromatics

   In the same skillet, add the sliced onion and minced garlic. Sauté over medium heat until the onion becomes translucent and fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium

4. Build the Curry Base

   Stir in the Thai red curry paste and cook for 1 minute to release its aromas. Pour in the coconut milk, fish sauce, and lime juice. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: medium‑high heat

5. Simmer the Curry

   Return the fried fish pieces to the skillet, stirring gently to coat them in the sauce. Simmer on low heat for 10 minutes, allowing the flavors to meld and the fish to finish cooking.

   Time: PT10M

   Temperature: low simmer

6. Finish and Serve

   Stir in the chopped parsley, season with additional salt and black pepper if needed, and remove from heat. Serve hot over steamed jasmine rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g