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Curry fish on carrot vegetables

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Ingredients for 1 servings:

  • 125 g fish fillet(s) (Alaska pollock fillet, frozen)
  • 125 g parsley root(s)
  • 125 g carrot(s)
  • 1 small zucchini
  • 100 g mushrooms
  • 1 tbsp tomato paste
  • 1 tbsp fish sauce
  • 200 ml vegetable stock
  • salt and pepper
  • curry powder
  • 1 tbsp soy cream (soy cream cuisine)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

spicy protein meal

Clean the vegetables and chop them into small pieces (strips or cubes). Heat a little fat in a pan, first sauté the onions and then the root vegetables. Finally, add the mushrooms and zucchini. Deglaze with the stock, add the tomato paste, soy cream, and fish sauce, and bring to a boil. Then add the fish and sauté for about 20 minutes.

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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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