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🍽️ Pan-fried Red Snapper with Vegetables

755 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 100 g cashew nuts
• 100 ml oil
• 450 ml coconut milk
• 150 ml broth
• 1 fresh ginger (approx. 100 g)
• 5 kaffir lime leaves
• 1 tbsp green curry paste
• soy sauce
• 2 bok choy
• 12 baby eggplants
• 1 plantain
• 750 g red snapper fillet
• salt
• pepper (from the mill)

Instructions

1. 1. Heat oil in a pan and roast the cashew nuts until golden brown.
2. 2. Peel the garlic cloves and chop them finely.
3. 3. Fry the chopped garlic briefly in the oil.
4. 4. Deglaze the mixture with coconut milk and broth.
5. 5. Peel the ginger and cut it into pieces.
6. 6. Add the ginger pieces and the lemon grass leaves (or lemon leaves) to the pan.
7. 7. Let the sauce simmer briefly.
8. 8. Season the sauce with green curry paste and soy sauce.
9. 9. Wash the vegetables.
10. 10. Peel the banana.
11. 11. Cut the vegetables and the banana into small pieces.
12. 12. Sauté the vegetables separately.
13. 13. Add the sautéed vegetables to the sauce.
14. 14. Cut diamond-shaped patterns lightly into the skin side of the fish fillets.
15. 15. Divide the fish fillets into portion sizes.
16. 16. Season the fish portions with salt and pepper.
17. 17. Fry the fish fillets in the pan until golden brown.
18. 18. Serve the fish with the coconut curry sauce.
19. 19. Serve the dish.

Nutrition per serving

• kcal: 755
• Protein: 35 g · Fett/Fat: 55 g · Carbs: 38 g