Fish Fillet with Sweet Potato – Spinach – Curry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (e.g. pangasius)
- 1 can coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons oil
- Lemongrass, fresh or ground
- 1 spring onion (s)
- 1 piece (s) ginger (approx. The size a walnut)
- 3 cloves garlic
- 0.5 tablespoon ½ curry paste, yellow
- 2 sweet potato (s)
- 200 g spinach leaves (frozen)
- 1 tablespoon peanut butter
- 3 tablespoon soy sauce
- 1 teaspoon honey
- salt and pepper
- Lemongrass to taste
Print Recipe
Pin Recipe Instructions
- First, a marinade is prepared for the fish: Mix 3 tablespoons of coconut milk, 1 tablespoon of soy sauce with 1 tablespoon of oil, lemon juice and lemongrass and then soak the fish. Put in the refrigerator for 2-3 hours.
- Wrap the fillets coated with the remaining marinade in aluminum foil and cook for about 20 minutes at 180 ° C in the preheated oven.
- To prepare the curry, peel the sweet potatoes and cut them into cubes. Clean or peel the spring onion, garlic and ginger and chop finely. Sweat in 1 tablespoon of oil. Add the curry paste and sweat briefly. Deglaze with the rest of the coconut milk. Add the sweet potatoes and let simmer. Just before the potatoes are done, add the frozen spinach. Finally stir in the peanut butter, soy sauce and honey. Season to taste with lemongrass, salt and pepper.
- Arrange the fish together with the curry on plates and serve.
- I recommend rice as a side dish.
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