Pangasius with Ginger Crust and Coconut Spinach
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g iner
- 4 slices toast
- 100 g butter, soft
- Lemon juice
- salt and pepper
- 500 g spinach leaves
- 1 onion (s)
- 1 clove garlic
- 1 chilli pepper (s), red
- 4 port. Fish fillet (s) (Pangasius)
- 3 tablespoon oil (lime oil)
- 2 tablespoon oil (sesame oil)
- 1 teaspoon curry paste, yellow
- 2 tablespoon fish sauce
- 100 ml coconut milk
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the ginger and grate finely. Finely grind the toast in the food processor or chop it very finely. Mix the butter with the ginger, lemon juice and the toast crumbs and season with salt and pepper.
- Peel and finely chop the onion and garlic, as well as the chilli pepper.
- Heat the sesame oil in a saucepan, fry the onion, garlic, chilli pepper and curry paste in it and deglaze with the fish sauce. Add the spinach and let it collapse.
- Preheat the oven grill. Clean the fish and season with salt and pepper. Heat the lime oil in a pan and fry the fish in it. Take out and let cool down a bit. Then brush the fish with the ginger mixture and grill under the grill for about five minutes.
- In the meantime add the coconut milk to the spinach and season with salt, pepper and sugar.
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