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Two Kinds of Fish with Mango-coconut Sauce and Mushroom-paprika Mix

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 91 kcal

Ingredients
 

sauce

  • 1 tbsp Coconut oil (organic)
  • 20 g Fresh ginger
  • 3 piece Red pointed peppers
  • 500 g Mushrooms brown
  • 0,5 piece Charlotte
  • Sea salt, black pepper, sweet paprika
  • 0,5 Teaspoon (level) Green curry powder (hot = 1 teaspoon)
  • 1 Splash Lime juice
  • 1 Splash Fresh smooth parsley
  • 1 piece Spring onion
  • 1 teaspoon Organic coconut oil
  • 20 g Ginger
  • 0,5 piece Charlotte
  • 1 Can Organic coconut milk
  • 2 teaspoon Mango chutney
  • Ground turmeric spice
  • Fish
  • 1 piece Wild salmon fillet
  • 1 piece Cod fillet
  • Garnish
  • Basmati rice
  • Dried coconut chips (organic)

Instructions
 

  • Finely dice ginger and charlotte, do not mix and halve each amount for vegetables and sauce. Cut the mushrooms into slices. Paprika in small pieces. Then cut the spring onion diagonally into rings. Chop or cut the parsley. - In between: Drizzle the fish with lime juice and salt just before preparation, then cut into small strips and flour and fry briefly or add to the finished sauce and let it steep. - Cook basmati rice.
  • stir-fry vegetables
  • Mango and coconut sauce
  • Put 1 teaspoon of coconut oil in a small saucepan and heat gently, add the ginger and charlotte and sauté. Then add half of the coconut milk with the coconut pulp and let it boil until the sauce starts to thicken. Then add the rest of the milk and let it boil down again a little. Finally, stir in the mango chutney and sprinkle with turmeric until the sauce is nice and yellow. Then a little splash of lime juice.
  • Make sure that the coconut milk is of very good quality with the sauce, without E-substances etc.
  • Garnish with coconut chips.

Nutrition

Serving: 100gCalories: 91kcalCarbohydrates: 5.5gProtein: 5.4gFat: 5.2g
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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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