Thai-style Saithe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s) (saithe)
- 1 piece (s) ginger, finely chopped (about the size a walnut)
- 1 clove garlic, finely diced
- 1 teaspoon lime (s), grated zest and 2 tablespoons juice
- 3 tablespoon oil
- 1 bunch spring onion (s)
- 3 pepper (s), red, yellow and green
- 300 g broccoli
- 400 ml coconut milk, unsweetened
- 2 tablespoon curry paste, medium hot
- 1 tablespoon coriander greens
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the ready-to-cook fish into approx. 5 cm cubes. Mix the ginger with the garlic, the lime zest and 1 tablespoon of oil and marinate the fish cubes with it, let it steep for at least 20 minutes in a cool place.
- In the meantime, clean the peppers and cut into fine strips, clean the onions and cut into rings. Divide the broccoli into small florets and wash.
- Heat 1 tablespoon of oil in the wok and fry the fish cubes for 3-4 minutes until cooked, then remove and set aside.
- Pour the remaining oil into the wok and fry the peppers and broccoli for about 4-5 minutes, stirring constantly. Add the onions at the last minute and stir gently with them. Mix the curry paste with the coconut milk and deglaze the vegetables with it. Put the fish cubes back in and season everything with salt, pepper and lime juice. When the fish cubes are warmed up, sprinkle with the coriander and serve.
- Thai rice goes well with it.
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