Coconut Halibut with Wild Rice and Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cloves garlic
- 1 piece (s) ginger root, walnut-sized
- 4 tablespoon sesame oil
- 400 ml coconut milk
- 5 tablespoon soy sauce, light
- 1 teaspoon chili powder
- 2 tablespoon lemon juice
- 4 tablespoon almond (s), ground
- 50 g cashew nuts, unsalted
- some salt and pepper
- 600 g fish fillet (s) (halibut fillet)
- 200 g rice (wild rice mixture)
- 125 g suar snap peas
- 1 red pepper (s)
- 2 tablespoon butter
- 2 tablespoon broth
Print Recipe
Pin Recipe Instructions
- Peel the garlic and ginger, chop them roughly, blend them with the oil, coconut milk, soy sauce, 1 teaspoon chili powder, lemon juice and almonds in a blender.
- Simmer the pureed sauce over a low heat for five minutes, coarsely chop the cashew nuts, stir in, season with salt, pepper and the rest of the chilli to taste.
- Wash halibut fillet, pat dry, cut into pieces approx. 3 x 3 cm and let steep in the sauce for approx. 5-8 minutes.
- In the meantime, let the rice swell according to the instructions on the packet. Clean the sugar snap peas and blanch them in salted water and rinse them briefly with cold water. Clean the peppers, cut into small pieces and sauté in the melted butter, add the stock, cook until done and finally mix in the snow peas.
- Serve the rice and vegetables with the coconut halibut.
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