Red Snapper with Coconut Curry

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Red Snapper with Coconut Curry
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
2
100 grams
100 milliliters
450 milliliters
150 milliliters
1
fresh Ginger root (100 grams)
5
1 tablespoon
2
12
1
750 grams
freshly ground Pepper

Preparation steps

1.

Heat oil in a pan and toast cashews. Peel garlic, chop and add to the pan, saute briefly and deglaze pan with coconut milk and broth. Peel ginger and chop, add to the pan together with lemon leaves. Let broth boil down a little and season with green curry paste and soy sauce. Rinse vegetables, Peel plantains and cut into slices. Peel eggplants and add to the pan. Heat oil in a pan and cook plantains until golden brown on both sides .Add plantains to the broth. Score fish on skin side in a diamon pattern and cut into serving portions, season with salt and pepper. Heat oil in a pan and cook fish, skin side down, until golden brown. Turn over over and cook for 5 more minutes.  

2.

Arrange vegetables with broth on plates and top with fish. Serve.