Fish in coconut sauce

Ingredients for 4 servings:

• 20 g ginger root
• 2 cloves garlic
• 1 red chili pepper(s)
• 2 tbsp oil
• 1 tsp turmeric
• 400 ml fish stock
• 400 ml coconut milk
• 4 tbsp fish sauce (Asian store)
• 1 stalk of lemongrass (Asian store)
• 800 g fish fillet(s)
• 2 spring onions

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

exotic taste with lemongrass and ginger

Peel the ginger and garlic cloves. Wash and deseed the chili pepper (leave the seeds if you like it very spicy). Finely chop everything. Briefly fry the garlic, ginger, and 2/3 of the chili pepper in the heated oil, stirring occasionally. Add the turmeric, fish stock, coconut milk, and fish sauce. Bring everything to a boil. Clean and chop the lemongrass, add it to the sauce, and simmer uncovered for about 5 minutes. Cut the fish fillet into pieces and add it to the sauce. Cover and simmer over low heat for about 8 minutes. Remove the lemongrass. Finely slice the spring onions and sprinkle them with the remaining chili pepper over the finished dish. Side dish: Basmati rice.