Recipe
Red Snapper with green curry sauce
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
1265 kJ / 302 kcal (Per person)
Ingredients
- Carbohydrates13 g
- Sugar12 g
- Fat13 g
- Protein33 g
Allergens
- alcohol
- fish
- peanut
- sellery
- soy
Note
As a starter half the quantities or double the number of persons.
Ingredients
- »600 g red snapper fillets with skin without scales cut into finger-thick strips
- »1 tbsp groundnut oil
- »2 carrots peel and cut into fine strips
- »1/2 celeriac peel and cut into fine strips
- »2 pieces pak choi cut into coarse strips
- » Shallots chop
- »2 garlic cloves cut into thin slices
- »1/2 dl sherry
- »4 dl coconut milk
- »2 tbsp green Thai curry paste
- »1 pinch cumin
- »1 pinch coriander ground
- » Sea salt and black pepper Freshly ground
Marinade
- »3 tbsp soya sauce
- »1 limes squeeze
- »2 tbsp fish sauce
Preparations
1. Allow to draw the red snapper in the marinade during 30 minutes.
Instructions
1. Heat the groundnut oil on medium heat and lightly sweat the shallots and garlic.
2. Add the curry paste and sweat for 2 minutes.
3. Douse with sherry, then pour on the coconut milk.
4. Add the carrots, celeriac and pak choi, mix well and season with cumin, coriander, salt and pepper.
5. Place the fish pieces with the "skin side" up on top of the vegetables and pour on the marindade.
6. Put the lid on and bring to the boil until a steam flag rises between the lid and the edge of the pot.
7. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 10 minutes.
Serving
Basmati rice goes well with this.
The dish remains warm in the DUROTHERM® / HOTPAN® for quite a long time.
Origin
Kuhn Rikon
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
1271 kJ / 303 kcal (Per person)
Ingredients
- Carbohydrates13 g
- Sugar12 g
- Fat13 g
- Protein34 g
Allergens
- alcohol
- fish
- peanut
- sellery
- soy
Note
As a starter half the quantities or double the number of persons.
Ingredients
- »600 g red snapper fillets with skin without scales cut into finger-thick strips
- »1 tbsp groundnut oil
- »2 carrots peel and cut into fine strips
- »1/2 celeriac peel and cut into fine strips
- »2 pieces pak choi cut into coarse strips
- »1 shallots chop
- »2 garlic cloves cut into thin slices
- »1/2 dl sherry
- »4 dl coconut milk
- »2 tbsp green Thai curry paste
- »1 pinch cumin
- »1 pinch coriander ground
- » Sea salt and black pepper Freshly ground
Marinade
- »3 tbsp soya sauce
- »1 limes squeeze
- »2 tbsp fish sauce
Preparations
1. Allow to draw the red snapper in the marinade during 30 minutes.
Instructions
1. Heat the groundnut oil on medium heat and lightly sweat the shallots and garlic.
2. Add the curry paste and sweat for 2 minutes.
3. Douse with sherry, then pour on the coconut milk.
4. Add the carrots, celeriac and pak choi, mix well and season with cumin, coriander, salt and pepper.
5. Place the fish pieces with the "skin side" up on top of the vegetables and pour on the marindade.
6. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Basmati rice goes well with this.
The dish remains warm in the HOTPAN® Comfort for quite a long time.
Origin
Kuhn Rikon
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