Fast Asian Fish Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s), frozen, from white fish, e.., saithe or cod
- 1 piece (s) ginger, approx. cm
- 0.5 ½ bunch spring onion (s)
- 3 tablespoon peanut oil or olive oil
- 450 g veetable mix, frozen (Asian veetables)
- 1 tablespoon curry paste, red
- 200 ml vegetable stock
- some salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Thaw the fish fillets. Then rinse, pat dry and cut into bite-sized cubes. Peel and finely dice the ginger. Clean the spring onions, rinse and cut diagonally into thin rings.
- Heat the peanut or olive oil in a wok and sweat the ginger and spring onions in it. Then add the vegetable mixture and curry paste and cook with it. Pour in the vegetable stock, bring to the boil and then add the fish.
- Cover everything and let it simmer for about 5 minutes. Season the Asian fish curry with a little salt and a few turns of black pepper from the mill. Basmati rice goes well with this.
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