Curried Fish Fillets
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 15 h. 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 21 ozs Fish (without skin e. g. haddock, turbot)
- 2 Bell pepper (red and orange)
- 5 ozs cherry Tomatoes
- 2 onions
- ¾ inch fresh ginger
- 2 cloves garlic cloves
- 1 tsp Coriander (chopped)
- 2 Tbsps sesame oil
- 1 pinch Galangal powder
- 1 pinch Cumin powder
- 1 Tbsp red Curry paste
- ⅞ cup fish stock
- 1 ⅔ cups Coconut milk
- 2 Tbsps light soy sauce
- Chili flakes
- 1 dash lemon juice
- cilantro (to garnish)
Preparation steps
1.
Wash the fish and cut into bite size pieces. Wash and clean the peppers and cut into strips. Wash the tomatoes and cut in half. Peel the onions, ginger and garlic. Cut the onion into wedges and finely chop the ginger and garlic.
2.
Fry the onion, ginger, garlic, peppers and coriander root in hot oil for 1-2 minutes. Add the galangal powder, cumin and curry paste and gently fry. Deglaze with the fish stock and coconut milk. Simmer for approx 8 minutes.
3.
Add the tomatoes and fish and simmer gently for approx 5 minutes at low heat. Season to taste with soy sauce, chili and lemon juice. Garnish with coriander leaves and serve. Serve with Jasmine rice.
