🍽️ Aromatic Skrei Hotpot with Coconut

Name: Aromatic Skrei Hotpot with Coconut
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Skrei fillet (approx. 200 g per person); 2 tbsp coriander seeds; 2 stalks lemongrass (minced or cut into small pieces); 2 red chili peppers (cut diagonally into thin slices); 4 garlic cloves; 150 ml neutral oil (e.g. rapeseed or corn germ oil); 2 tbsp strong curry; 3 bell peppers (for more color you can also use yellow, red and green ones); 2 yellow onions; 2 carrots; 1 leek (use both the white and green parts); 400 ml coconut milk (or coconut cream); 500 ml fish stock; 1 lime (juice); 50 g diced fried chorizo

685 kcal · 30 min · 4 servings

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Ingredients

800 g Skrei fillet (approx. 200 g per person)
2 tbsp coriander seeds
2 stalks lemongrass (minced or cut into small pieces)
2 red chili peppers (cut diagonally into thin slices)
4 garlic cloves
150 ml neutral oil (e.g. rapeseed or corn germ oil)
2 tbsp strong curry
3 bell peppers (for more color you can also use yellow, red and green ones)
2 yellow onions
2 carrots
1 leek (use both the white and green parts)
400 ml coconut milk (or coconut cream)
500 ml fish stock
1 lime (juice)
50 g diced fried chorizo

Instructions

1. Heat the oil in a large pan.
2. Add coriander seeds, lemongrass, chili, and garlic.
3. Fry the spices for about one minute.
4. Stir the curry powder into the mixture.
5. Cut all vegetables into thin strips or slices.
6. Set the leek aside for now.
7. Add the remaining vegetables to the pan.
8. Fry the vegetables over low heat for a few minutes.
9. Pour the coconut milk into the pan.
10. Add the fish stock.
11. Add the lime juice.
12. Stir the liquid well.
13. Let the sauce simmer for ten minutes.
14. Dry the Skrei (cod) thoroughly with a kitchen towel.
15. Sprinkle the fish with a pinch of flake salt.
16. Let the fish rest on the work surface for a few minutes.
17. Heat a separate pan with 50 grams of butter and two tablespoons of neutral oil.
18. Place the Skrei skin-side down in the hot pan.
19. Fry the fish for three to four minutes.
20. Turn the fish when it releases easily from the bottom and looks flaky.
21. Serve the hot pot steaming hot in a deep bowl.
22. Place the fried Skrei carefully on top of the sauce.
23. Top with some chorizo (spicy sausage).
24. Garnish the dish with finely chopped leek.
25. Add fresh chili pieces.
26. Place lime slices on top as decoration.
27. Sprinkle coconut flakes over the finished dish.

Nutrition per serving

kcal: 685
Protein: 42 g · Fett/Fat: 48 g · Carbs: 18 g