John Myers
Pollock in Coconut Curry Sauce with Curry Rice
The perfect pollock in coconut curry sauce with curry rice recipe with a picture and simple step-by-step instructions.
- 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!
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.
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