Fish curry my way

Ingredients for 4 servings:

• 500 g fish fillet(s) (white fish or salmon without skin), cut into 4 equal pieces
• 1 tbsp flour
• 3 tbsp oil
• 1 tbsp curry paste, yellow, red or green, depending on your preference
• ½ bunch spring onion(s), the white part cut into fine rings
• 1 garlic clove(s), finely chopped
• 1 stalk(s) lemongrass, cut into fine rings
• 1 small slice(s) of ginger, very finely chopped
• 150 g broccoli florets without stems, cut relatively small
• 150 g red pointed peppers, cut into 3 cm long julienne strips
• 1 handful of snow peas, blanched for 1 minute
• 1 Pak Choi, the white and green parts separated and roughly chopped
• 1 mango(s), peeled, cut into thin rectangles of 1 x 2 cm
• 100 ml fish stock
• 3 tbsp soy sauce
• 1 can coconut milk
• 1 tbsp curry powder, Madras or Java
• 2 tbsp lemon or lime juice
• 1 handful of peanuts and cashews, unsalted, lightly roasted, halved
• 2 cup(s) Basmati rice as desired
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 58 minutes

Heat 1 tablespoon of oil in a deep non-stick pan or wok, add the bell peppers, toss well, and fry for 3 minutes. Then add the raw broccoli florets. After 2 minutes, add the white part of the bok choy, and after another 3 minutes, the green part of the bok choy, tossing frequently. Heat another tablespoon of oil in another non-stick pan and mix in the curry paste. Toast for about 30 seconds, then add to the vegetables. Add the onions, garlic clove, lemongrass, and ginger, season with salt, and continue to tossing. Add the snow peas, pour in the fish stock and soy sauce, and season to taste. Lightly coat the fish fillets in flour and sear them on both sides in 1 tablespoon of oil in the same pan as the curry paste. Season with salt and pepper, and cook until the fillets are still slightly raw on the inside. Remove and cut into large pieces. Now mix in the coconut milk, nuts, lime juice, and curry powder thoroughly. Finally, add the fish and mango and simmer gently for about 2 minutes, covering if necessary. The vegetables should still be crisp, but the fish should not be completely cooked. Meanwhile, cook the basmati rice according to the package instructions and serve. Yellow curry paste is the least spicy; the green paste is hotter than the red. If using frozen fish, thaw it thoroughly beforehand and squeeze out any excess water. Use only skinless fish fillets.