Summary

Ingredients

• 400 g fish fillet (s), e.. saithe
• 2 tablespoon coconut oil
• 1 onion (s)
• 0.25 stick ¼ leek
• 1 cm ginger
• 1 clove garlic
• 5 mushrooms, brown
• 1 red pepper (s)
• 1 large sweet potato (s)
• 2 tablespoon sherry
• 2 tablespoon fish sauce
• 1 tablespoon curry paste, yellow
• 200 ml coconut milk
• soy sauce
• Salt and pepper, black, freshly ground

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Instructions

1. Cut the fish into bite-sized pieces. Mix the fish sauce with the sherry and marinate the fish in it for at least 1 hour.
2. In the meantime, wash, clean and dice the vegetables if necessary. Grate the ginger.
3. Put coconut oil in the hot wok and sauté onion cubes, leek, garlic and ginger. Add the curry paste (if you want it spicier, take more) and stir-fry for 2 minutes. Deglaze with a dash of water. Then add peppers and sweet potatoes and stir-fry for 2 minutes. Deglaze with coconut milk and simmer for 10 minutes until the sweet potatoes are soft. Now add the mushrooms. Season to taste with soy sauce, salt and pepper.
4. Add the fish and turn off the stove. Let the fish soak in the curry for 5 minutes.
5. Serve in deep plates. If you want, you can also serve a bowl of rice.