John Myers
Contents
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Ingredients
For the fish
- 400 g Redfish
- 2 piece Carrots
- 2 piece Spring onions
- 250 ml Coconut milk
- 1 tbsp Red curry paste
- 1 tbsp Sugar
- 2 tbsp Rice flour
- 1 tbsp Lemon juice
- 2 piece Banana leaves
Colorful couscous salad
- 1 piece Lime
- 4 tbsp Olive oil
- 0,5 liter Tomato juice
- 3 piece Clove of garlic
- 400 g Couscous
- 2 piece Cucumber
- 2 piece Red pepper
- 4 piece Beefsteak tomato fresh
- 1 pinch Salt
- 1 pinch Pepper
- 0,5 bunch Mint
- Hot paprika powder
Instructions
- Mix the coconut milk, fish sauce, curry paste, lemon juice and sugar into a creamy sauce. Then mix with the rice flour and bring to the boil, the sauce will firm. Cut the carrots and spring onions into fine strips, they look nicer.
- Divide the fish and the banana leaves into 8 parts. Then wrap the fish with the vegetables and the sauce and wrap in the banana leaf. A toothpick or satee skewer holds the leaves together. It is best to grill on a charcoal grill until the leaves start to turn noticeably brown. Alternatively, a grill pan can be used (with a lid) or the fish is cooked in the oven over medium heat. Open the leaves to serve and arrange on a plate with rice. In addition, chilli sauce and soy sauce are enough
- Squeeze the lemons, mix the juice with the olive oil and tomato juice. Peel the garlic and press it through the garlic press. Stir the couscous semolina into this mixture and let it soak for about 30 minutes. Peel and dice the cucumber. Scald the tomatoes, peel and core them and cut the pulp into small cubes.
- Mix the vegetables and couscous and season with salt, pepper and a little paprika powder. Rinse off the peppermint, pluck from the stalks and fold in. Suitable for the buffet.
Nutrition
Serving: 100gCalories: 174kcalCarbohydrates: 20.3gProtein: 7.4gFat: 6.9g
