User Manual

Fish 73
Red snapper curry [Index: ]
MCRC00915621_BO_Curry_vom_Red_Snapper-054_F39MCRC00914964_SE_Curry_vom_Red_Snapper-008MCRC00903231_NF_Curry_vom_Red_Snapper-011_RZ1FishSaltwater fishPreparation methodsBraisingRecipe categoriesFish
For 4 servings
Large roaster with lid
FISH:
600 g red snapper fillet
MARINADE:
½ lemon
1 tsp mild red curry paste (from the Asian
section of supermarkets)
Sea salt
2 tbsp sunflower oil
CURRY:
1 green pepper
1 red pepper
1 yellow pepper
500 g floury potatoes
200 g yellow courgettes
100 g celery
60 g spring onions
200 g pak choi or Chinese cabbage
1 fresh red chilli
10 g coconut oil
4 shallots
Sea salt
Curry paste
A little cayenne pepper
800 ml unsweetened coconut milk
Per serving
384 kcal, 33 g carbs, 12 g fat, 36 g protein,
2,8 BU
PREPARATION
1. Rinse the fish briefly under cold water, pat dry with kitchen towel and cut into strips 1 cm wide.
2. For the marinade, squeeze half of the lemon, mix the juice with red curry paste, sea salt and
2 tbsp sunflower oil. Distribute over the strips of fish, mix well and leave to marinade in the
refrigerator for around 30 minutes while covered.
3. Wash, halve and core the peppers. Peel the potatoes. Cut the peppers and potatoes into cubes of
approx. 2 cm.
4. Trim and wash the courgettes, celery, spring onions, pak choi and chillies. Cut the courgettes into
pieces approx. 2 cm long. Cut the celery and spring onions diagonally into slices approx. 1 cm wide.
Cut the pak choi into strips.
5. Heat up the coconut oil in the roaster. Briefly sear the marinated strips of fish in the hot oil,
remove and place to one side.
6. Peel the shallots, dice them finely and fry them in the coconut oil. Sweat the celery and spring
onions with them. Add the peppers, courgettes, potatoes, pak choi and the chillies. Season
generously to taste with sea salt, curry paste and cayenne pepper.
7. Deglaze with the coconut milk and add the fish once again. Put the lid on and cook the curry in
the oven as indicated.
Setting procedure:
Top/bottom heating
200 °C
Cooking time: 25-30 minutes
Tip:
Fry red, yellow or green curry
paste with a little fat; only then will it develop its
full aroma.
!
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