Pangasius in Coconut Curry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ bell pepper (s), yellow
- 0.5 ½ bell pepper (s), red
- 1 shallot (s)
- 1 clove garlic
- 1 tablespoon, leveled curry paste, red
- 1 tablespoon, leveled curry powder
- 75 ml broth
- 280 g coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce, light
- 1 pinch turmeric
- 1 tablespoon paprika powder, mild
- 1 teaspoon sugar
- 1 pinch ginger powder
- 1 pinch (s) Sambal Oelek
- 4 fish fillet (s) (pangasius)
- sesame oil
- Spice mix (china)
- salt
- pepper
- 0.5 ½ cup rice
Print Recipe
Pin Recipe Instructions
- Wash the peppers and cut into small pieces. Peel and finely chop shallot and clove of garlic. Heat the oil in the pan and fry the shallot until translucent. Add paprika and fry briefly. Then add curry paste and curry powder and stir. Add the chicken stock and coconut cream or milk and simmer for about 10 minutes.
- Meanwhile, season the pangasius fillet with the Chinese seasoning mixture, paprika powder, salt and pepper and fry until crispy. Bring the salted water for the rice to the boil and cook the rice.
- Finally, season the sauce with sambal oelek, lemon juice, soy sauce, turmeric, paprika powder, ginger, salt and pepper and let it steep again. Serve everything hot.
- Tip:
- Instead of pangasius, you can also use chicken or shrimp.
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