Preheat the oven to 70°C. Line a baking tray with baking paper.
Season 2x170g skrei with salt and pepper.
Heat 2 tbsp olive oil in a large pan over a medium to high heat. Add the fish and fry until golden on both sides – about 3 minutes per side.
Transfer the fish to the baking tray and place in the oven to keep warm while you prepare the rest of the dish.
Add 2 tbsp oil to the same pan and heat over a medium to high setting. Add the julienne of the white of a leek and sauté for 2–3 minutes, stirring frequently, until lightly golden
Add 1 tbsp grated ginger and 1/2 tsp ground turmeric and sauté for a minute or so, stirring frequently.
Add the julienne from a carrot, 80 gr diagonally sliced sugarsnaps and 80g green peas and cook for 2-3 minutes, stirring occasionally, until crisp-tender.
Transfer the vegetables to a bowl, cover with clingwrap and set aside.
Add 200 ml coconut milk, 1/4 tbsp fish sauce and 1,5 tbsp red curry paste to the same pan and bring to a simmer over a medium heat.
Reduce the heat to medium low and simmer for about 5 minutes until the liquid is further reduced.
Stir in the cooked vegetables and heat for about 1 minute until warmed through.
Divide the fish between 2 shallow serving bowls and spoon the sauce and vegetables over the fish.
Garnish with fresh coriander and sliced chilli and serve hot with sticky jasmine rice.
Feeds 2
from simple food, looking good
Skrei with ginger and coconut curry Recipe
Comments
Post a Comment