Crystal Nelson
Contents
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Ingredients
Wok fish variation in coconut sauce:
- 125 g 1 redfish fillet frozen 125 g
- 1 Skinless salmon fillet frozen
- 125 g Shrimp frozen
- 150 g 1 Onion
- 2 piece Garlic cloves
- 1 piece Ginger approx. 10 g
- 1 Red chilli pepper
- 2 tbsp Brown mustard seeds
- 3 tbsp Sunflower oil
- 2 piece Bay leaves
- 300 ml Coconut milk
- 100 ml Water
- 1 tbsp Lemon juice
- 1 tbsp Fish sauce
- 1 tsp Sambal oelek
- 4 big pinches Coarse sea salt from the mill
- 1 big pinch Sugar
- 4 piece Mini Roma vine tomatoes approx. 100 g
- 1 tbsp Tapioca starch
Basmati rice:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 2 piece Basil tips for garnish
- Chopsticks
Instructions
Wok fish variation in coconut sauce:
- Let the fish and shrimp thaw in good time. Wash the fish, pat dry with kitchen paper and cut into cubes (approx. 2 cm). Wash the prawns and dry them with kitchen paper. Peel the onion, cut in half, cut into slices and pull apart in strips. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add the sunflower oil (3 tbsp), add the mustard seeds and roast while stirring until they crackle. Add the vegetables (diced garlic cloves, diced ginger, diced chilli peppers and onion strips) and bay leaves (2 pieces) and fry / stir-fry. Deglaze / pour in the coconut milk (300 ml) and the water (100 ml). Season with lemon juice (1 tbsp), fish sauce (1 tbsp), sambal oelek (1 tsp), coarse sea salt from the mill (4 big pinches) and sugar (1 big pinch). Let everything simmer for about 3 - 4 minutes. Add the fish (cubed redfish fillet, cubed salmon fillet and prawns) and cook / simmer for about 15 minutes. In the meantime, wash the tomatoes, remove the stem, quarter them and add to the wok about 5 minutes before the end of the cooking time. Finally, thicken the wok fish variation with coconut sauce with tapioca starch (1 tbsp) mixed in a little cold water. As soon as the liquid in the wok starts to thicken, slide the wok off the stove.
Basmati rice:
- Bring basmati rice (100 g) in water (300 ml) with salt (1/2 teaspoon) and ground turmeric (1 teaspoon) to the boil, stir and cook with the lid closed at the lowest temperature for about 20 minutes.
- Press the basmati rice into a mold and turn it out onto each plate. Add the wok fish variation in coconut sauce and serve garnished with a basil tip. Chopsticks may be sufficient for this.
