Summary

Ingredients

• 1 kg fish fillet (s) (e.g. hake or redfish)
• 1 large cucumber (s)
• 1 onion (s), red
• 3 cloves garlic
• 4 tablespoon peanuts, salted or plain
• 4 tablespoon vinegar
• 2 tablespoon chili sauce (e.g. sweet chili sauce for chicken)
• 1 chilli pepper (s), red
• 1 cm ginger, fresh
• 2 teaspoons, leveled curry paste, green
• 4 teaspoons, leveled flour
• 425 ml coconut milk
• 1 lime (s), the juice
• 2 lime (s) leaves
• 1 dash fish sauce
• 1 teaspoon coriander, ground
• 2 teaspoons turmeric
• 4 teaspoons sugar, brown
• 250 g basmati or frarant rice
• Salt and pepper, pepper and lemon juice
• Lemon juice
• oil

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Instructions

1. Marinate the fish in lemon juice and only add a little salt, as the side dishes are very aromatic. Peel the cucumber, cut in half and cut into 1 cm thick slices, coarsely chop the peanuts, chop 1 onion. Fry 1-2 chopped garlic cloves in oil until brown. Careful, it will char quickly! Remove the garlic and add it to the salad. Mix all ingredients and make a dressing of: 4 tablespoons of vinegar, 2 tablespoons of chili sauce, salt and 1 teaspoon of brown sugar.
2. For the sauce, chop the chilli into fine rings. Fry these together with the remaining garlic and ginger. Then add the curry paste, coriander and turmeric. Dust this lumpy mass with 4 teaspoons of flour and deglaze with a good dash of water. Now add the coconut milk and mix everything with a whisk to a smooth sauce. Add the lime leaves (if not available, just replace with more lime juice - tastes just as delicious), add the juice of a whole lime, 3 teaspoons of brown sugar, salt and a little fish sauce and let everything simmer for a few minutes on a low heat. Dust the fish generously with flour and fry in plenty of hot fat until golden brown.
3. Please prepare the rice according to the instructions. My absolute favorite fish dish!