John Myers
Fish: Fish Pan – with Asian Touch
The perfect fish: fish pan – with asian touch recipe with a picture and simple step-by-step instructions.
- 6 piece Prawns, large, peeled and deveined
- 1 piece Monkfish fillet
- 1 piece Pollack fillet
- 3 tablespoon Extra virgin olive oil
- 1 piece Fresh onion
- 1 Knife point Lemongrass, grated
- 4 tablespoon Asian fish sauce
- 1 Knife point Curry powder
- 2 tablespoon Soy sauce dark and sweet
- 1 Knife point Green curry paste
- 1 Knife point Red chilli flakes
- 1 piece Apple
- 1 piece Carrot
- 0,5 bunch Chopped parsley until smooth
- 50 ml Cream 10% fat
- Cut the fish fillets into bite-sized cubes and fry a little olive oil. Remove and do the same with the prawns.
- Peel the onion and cut into half rings. Fry in fish oil.
- Add all the spices and sauces and stir well.
- Peel the apple and carrot, grate very finely and add to the sauce. If it is too thick, pour some water. Let it cook for about 15 minutes.
- Add chopped parsley and cream to the sauce and, if necessary, thicken with a little cornstarch emulsified in a little cold water.
- Put the pieces of fish in the sauce and reheat.
- Arrange on warmed plates with rice and garnish with parsley.
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