in Caribbean

Peanut fish

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Ingredients for 2 servings:

  • 400 g fish fillet(s)
  • 2 tbsp lemon juice
  • 1 pinch of salt
  • 1 tbsp cornstarch
  • 2 tbsp oil
  • pepper
  • 1 clove(s) garlic, (chopped)
  • 1 onion(s)
  • 1 tsp ginger (chopped)
  • 2 tbsp peanut butter
  • 125 ml coconut milk
  • 2 tbsp soy sauce
  • Coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the fish into cubes. Drizzle with lemon juice and marinate in the refrigerator for about 30 minutes. Then pat dry. Dust with cornstarch and quickly fry in hot oil in a wok. Season with salt and pepper. Remove and set aside. Sauté the ginger, garlic, and onions in the frying fat. Add the soy sauce, peanut butter, and coconut milk. Stir and heat gently, then season to taste. Serve the basmati rice with the fish on plates, pour the sauce over the fish, and garnish with chopped coriander leaves.

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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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