Coconut fish with saithe, peppers and rice
Pieces of saithe browned lightly, then simmered for a few minutes in a sauce of light coconut milk, red curry paste, ginger and lime, with peppers, broccoli and sugar snap peas. Serve with brown rice. Cod or haddock work just as well, and many season it with curry powder and desiccated coconut instead of curry paste.
- 30 minTime
- 20 minHands-on
- 4Portions
- ≈ 51 krper portion
- 460kcal per portion
Ingredients for 4 portions
- 2Bell peppers, in strips
- 250 gBroccoli, in small florets
- 2 tspGinger, grated
- 1Lime, zest and juice
- 500 gSaithe fillet, in portions
- to tasteSalt
- 2 tbspBreadcrumbs
- 1 tbspRapeseed oil
- 200 gSugar snap peas
- 2 ½ dlLight coconut milk
- 1 tbspRed curry paste
- 1 cubeChicken stock, stock cube
On the side
- 2 ½ dlBrown rice
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Deseed the peppers and cut them into strips, and cut the broccoli into small florets. Grate the ginger. Zest and juice the lime.
- Season the fish with salt and turn the pieces in the breadcrumbs.
- Heat the oil in a large frying pan and brown the fish for 1–2 minutes per side, until lightly golden. Lift the fish onto a plate.
- Fry the peppers, broccoli and sugar snap peas in the same pan for 2 minutes. Pour in the coconut milk, stir in the curry paste, crumble in the stock cube and add the ginger and lime zest. Bring to the boil.
- Return the fish to the sauce and simmer under a lid for 4 minutes, until the fish is white all the way through. Season with lime juice and salt.
- Serve the coconut fish with the rice.
The cost is estimated from Swedish grocery prices.
