Asian Fish Curry

Rating: 3.5 / 5.00 (4 Votes)

Total time: 45 min



Rinse the fish fillets, dry them and cut them into approx. 2 cm cubes, sprinkle with the juice of the lemon and season with salt.

Peel and finely chop shallots and garlic clove. Peel and grate the ginger. Cut the lower thick part of the lemongrass into small rings. Rinse and dry kitchen herbs, pluck leaves and chop finely. Halve the chili, remove the seeds and cut into small strips.

Squeeze the lemon and collect the juice.

Heat 4 tablespoons of sesame oil in a high frying pan or wok and fry the fish cubes in portions over a high temperature for 2-4 minutes. Remove the fish cubes and set aside.

Reduce the heat, add the remaining oil to the frying pan and add the lemongrass, shallots, garlic, ginger, sambal olek, turmeric and coriander in turn and stir-fry for 3 – 4 min until soft, deglaze with coconut milk. Cook for 2-3 min and season with pepper & salt juice of one lemon and maybe sugar. Add the fish cubes again and cook for 3 minutes. Arrange on plates and bring to the table sprinkled with the chopped herbs and chili.

Tip Basmati long grain rice goes well with this.

Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!

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