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Pollock in Coconut Curry Sauce with Curry Rice

5 from 7 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 228 kcal

Ingredients
 

  • 1 piece Pollack fillet
  • 1 pinch Salt
  • 1 pinch Pepper from the grinder
  • 1 pinch Curry
  • 1 tbsp Sesame oil
  • 2 piece Spring onions fresh
  • 200 ml Coconut milk
  • 1 tbsp Soy sauce dark
  • 1 Cup Rice
  • 1 tbsp Rapeseed oil
  • 1 tsp Curry
  • 1 tsp Salt
  • Possibly 1 chili for the pep!

Instructions
 

rice

  • Heat the rapeseed oil and fry the curry together with the rice for 1 minute. Pour water on and add 1 teaspoon salt. Cook until the rice is firm to the bite.
  • Cut the onion (and possibly the chilli) into fine rings, cut the fish into bite-sized pieces. Heat the sesame oil and sauté the onion rings briefly. Pour coconut milk on top and season with a little salt, soy sauce and pepper. Reduce by half. Put in the fish and let it steep for about 4 minutes on the lowest heat.
  • Drain the rice and serve with the fish and sauce.

Nutrition

Serving: 100gCalories: 228kcalCarbohydrates: 25.6gProtein: 3.3gFat: 12.5g
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Written by John Myers

Professional Chef with 25 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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