Banana Fish in Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g fish fillet (s) (saithe)
- 1 large banana (s), firm
- 1 lime (s), the juice it
- 6 cherry tomato (s)
- 4 kaffir lime leaves
- 200 ml coconut milk
- 1 teaspoon curry paste (Thai), yellow
- 0.5 teaspoon ½ turmeric
- 1 tablespoon fish sauce
- 1 teaspoon sugar, brown
Print Recipe
Pin Recipe Instructions
- Wash and dry the fish fillet and cut into 3 cm pieces. Cut the banana into 1 cm wide slices. Mix both with half of the lime juice. Wash tomatoes and cut in half. Wash the lime leaves and cut into fine strips.
- Heat the wok, add the thick, firm cream of the coconut milk and simmer for 2-5 minutes, stirring, until a layer of oil settles on top. Add the curry paste and stir-fry for 1 min. Stir in the remaining coconut milk, turmeric powder, fish sauce and lime leaves.
- Add the fish, banana and tomatoes and cook over low heat (covered if possible) for 5 minutes. Season the sauce with sugar and the remaining lime juice.
- Rice goes well with this.
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