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Asian Fish Curry

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Asian Fish Curry

The perfect asian fish curry recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 2 cm Ginger
  • 2 tbsp Sesame oil
  • 2 tsp Red curry paste
  • 400 ml Coconut milk
  • 3 Pc. Kaffir lime leaves
  • 1 bunch Spring onions
  • 1 pole Leek
  • 150 g Cherry tomatoes
  • 500 g Fish fillet
  • 1 Pc. Lime
  • Soy sauce
  • 1 tsp Freshly ground Szechuan pepper
  1. Peel and finely chop the onion, garlic and ginger. Sauté in the heated oil. Stir in curry paste and toast briefly. Deglaze with the coconut milk, add lime leaves and simmer over medium heat for about 5 minutes.
  2. Cut the spring onions and leek into fine rings. Add and simmer for another 5 minutes. Halve the cherry tomatoes, dice the fish fillet bite-sized. Add to the curry and let it steep for 5 minutes over a low heat.
  3. Season to taste with pepper, lime juice and soy sauce. Rice goes well with it.
Dinner
European
asian fish curry

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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.

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