Summary

Ingredients

• 0.5 kg ½ salmon
• 0.5 kg ½ pangasius fillet (s)
• 2 onion (s), red
• 6 medium carrot (s)
• 2 red pepper (s)
• 2 handfuls bean sprouts
• 400 ml vegetable stock
• 400 ml coconut milk
• 2 lime (s), untreated
• 1 piece (s) ginger root
• 1 teaspoon, heaped curry paste, yellow
• 1 orange (s), untreated, which the abrasion
• some fish sauce
• some coconut oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cut the salmon and pangasius fillet into approx. 1 1/2 cm cubes and marinate with lemon zest, orange zest and the juice of a lime for approx. 30 minutes. Cut the onions and peppers into small diamonds, cut the carrots into 3 cm long sticks, chop the ginger root.
2. Heat the coconut oil in a pan and briefly fry the carrot sticks in it, then add the onions, sweat both for approx. 2 - 4 minutes, sweat the ginger with the vegetable stock for a moment and then cook everything al dente.
3. Now add the heaped teaspoon of curry paste and then thicken everything with the coconut milk. Season to taste with salt, pepper and the fish sauce.
4. Now add the marinated fish and the peppers, if necessary re-acidify with lime juice and let stand for about 3 - 5 minutes. Just before serving, add the bean sprouts and stir in once.
5. I recommend rice or rice noodles as a side dish.