Steamed red curry fish (Matt Sinclair)

Name: Steamed red curry fish (Matt Sinclair)
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 60 g peanut oil; 110 g red curry paste; 55 g brown sugar; 55 g fish sauce; 40 g tamarind paste; 2 tsp Chicken stock paste; 400 g water; 4 skinless, firm white fish fillets; 200 g green beans; 125 g fresh baby corn; 270 g coconut cream; fresh coriander leaves; fresh kaffir lime leaves; cooked rice

4.6 (146 Bewertungen)

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Schwierigkeitsgrad einfach

Arbeitszeit 15 Min

Gesamtzeit 30 Min

Portionen 4 portions

Zutaten

60 g peanut oil
110 g red curry paste (see Tips)
55 g brown sugar
55 g fish sauce
40 g tamarind paste (see Tips)
2 tsp Chicken stock paste (see Tips)
400 g water
4 skinless, firm white fish fillets (approx. 200 g each), cut into pieces (approx. 8 cm x 10 cm)
200 g green beans, cut into pieces (3 cm)
125 g fresh baby corn, cut into pieces (2 cm)
270 g coconut cream
fresh coriander leaves, for garnishing
fresh kaffir lime leaves, cut into thin strips, for garnishing
cooked rice (optional)

Nährwerte: pro 1 portion
Brennwert: 2412.5 kJ / 574.4 kcal
Eiweiß: 36.3 g
Kohlenhydrate: 29.9 g
Fett: 34.2 g
gesättigte Fettsäuren: 15.7 g
Ballaststoffe: 6 g
Natrium: 2955 mg