in Thailand

Fish fillet with banana-coconut-curry sauce

Spread the love

Ingredients for 4 servings:

  • 4 fish fillets (e.g. pollock, zander, plaice)
  • 1 banana(s)
  • 1 tsp curry paste, yellow (hot)
  • ½ can coconut milk
  • 1 tbsp soy sauce
  • ½ cup basmati
  • butter
  • Flour for dusting
  • Salt
  • pepper
  • lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Great for using up an overripe banana

Coat the fish fillets in flour mixed with salt and pepper and fry on both sides in a pan with butter. Keep warm on a plate. First, add the thick coconut milk mixture to the pan and fry the curry paste in it. Slice the banana and fry it. Add the remaining coconut milk and puree everything. Season with lemon juice and soy sauce. Serve with basmati rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Roast pork, sauerkraut and yeast dumplings from one pot

Zucchini strudel