John Myers
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Red Snapper with Lentil Vegetables and Coconut Cream
The perfect red snapper with lentil vegetables and coconut cream recipe with a picture and simple step-by-step instructions.
- 2 Red snapper fillets a’150g
Coconut cream
- 250 ml Coconut milk
- 50 g Roasted almonds
- Chili
- Ginger
- Garlic
- Lemongrass
- Salt and pepper
- 2 tsp Curry powder
lentils
- 150 g Lenses
- 2 Pak choi
- 2 Red peppers
- 2 Carrots
- Butter
- Salt and pepper
- Lentil vegetables: Cook all the finely chopped ingredients (please cook the lentils separately beforehand) in butter and season with salt and pepper. Coconut cream: Roast the almonds in a pan and set aside. Cut the chilli, ginger and garlic into small pieces and fry. Add coconut milk, add lemongrass and season with the spices and simmer gently. Remove lemongrass after approx. 15 minutes and add the almonds. Mix everything and if you like, you can add coriander greens. Fry the fish fillets on the skin side until crispy, weighing down if they contract too much. Reduce the heat and let it simmer on the meat side.
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