Fish pan with vegetables and coconut milk

Ingredients for 2 servings:

• 400 g cod or pollock
• 200 g broccoli florets
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 zucchini
• 1 garlic clove(s)
• 1 tbsp olive oil or coconut oil
• 1 piece(s) of ginger root, approx. 2 cm
• 1 tsp curry powder
• ½ tsp turmeric powder
• 400 ml coconut milk
• 1 tbsp soy sauce
• 1 tsp lime juice, freshly squeezed
• e.g. salt and pepper
• Coriander leaves for garnishing
• Sesame or cashew nuts, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the fish fillets into bite-sized pieces and season lightly with salt and pepper. Set aside. Slice the bell peppers into strips and the zucchini into half-moons. Chop the garlic and grate the ginger. Heat the olive or coconut oil in a large skillet over medium heat. Add the broccoli, bell pepper strips, and zucchini and cook for 5-7 minutes, until slightly softened but still firm to the bite. Remove from the skillet and set aside. In the same skillet, sauté the chopped garlic and grated ginger for 1-2 minutes, until fragrant. Sprinkle in the curry powder and turmeric powder and stir briefly to toast the spices. Add the coconut milk and soy sauce. Mix everything well and bring the sauce to a simmer. Carefully place the fish pieces into the simmering sauce. Cook the fish in the sauce for 5-8 minutes, until tender and cooked through. Be careful not to overcook the fish, or it will fall apart. Return the sautéed vegetables to the pan and gently mix them with the sauce and fish. Season with lime juice and heat the pan for another 2-3 minutes to allow the flavors to blend.