Servings
2
Preparation time
15 Minutes
Preparation time
45 Minutes
Delicious and SUPER quick recipe which may sound very complicated to some because there are no ready made ingredients added. But super easy and flavorful. You can use all kinds of whitefish. Catfish is also very tasty in this recipe. As long as it is a firm fish so it does not fall apart.
For the spices, I use my spice blend. Really a great base for your curries. There's basically everything in here.
You can also briefly sauté wok vegetables and add them to the sauce just before the fish goes in.
2 shallots
3 garlic cloves
1 piece of ginger (about the size of an inch)
4 fresh lime leaves
3 lemongrass stalks
1 red pepper
whitefish about 400 grams
haricot verts
Maud's spice mixture 2 tablespoons
2 cans of coconut milk
1 lime
Wok oil or sunflower oil
2 tablespoons of fish sauce
fresh pepper and salt to taste
fresh coriander
Chop shallot, garlic, ginger and pepper without seeds
1 stalk of lemongrass grated completely fine
Finely crush everything and add the spice mixture with it
Heat the oil in a wok and then add the mixture. Make sure the heat is not too high or the ingredients will burn.
Deglaze with coconut milk and stir well.
Now tear in the lime leaves and add
You bruise and cut the lemongrass stems so that all the flavors can be released. You also add these along with the fish sauce.
Taste to see if the sauce is to your liking. Maybe add some more pepper, salt.
Add the fish to the sauce and cook briefly. About 5 minutes or so.
In the meantime, you can cook the haricot vert and serve them together.
Still topping with fresh cilantro, lime juice & zest, sesame seeds and done!
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