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🍽️ Asian Fish Curry

485 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• ginger, fresh 20 g
• organic limes 1 pc.
• peanuts, roasted and salted 60 g
• soy sauce 3 tbsp.
• carrots 5 pc.
• spring onions 1 bunch
• oil 2 tbsp.
• long-grain rice 200 g
• salt pinch
• coconut milk 400 ml
• cod back fillet 600 g
• vegetable broth 250 ml

Instructions

1. 1. Peel the garlic cloves and the piece of ginger.
2. 2. Wash the lime thoroughly.
3. 3. Grate about one teaspoon of the lime zest.
4. 4. Cut the lime in half.
5. 5. Squeeze the juice from the lime.
6. 6. Put the garlic, ginger, lime zest, and peanuts into the mixing container.
7. 7. Puree the ingredients for 25 seconds on speed 8.
8. 8. Remove the resulting mixture from the container.
9. 9. Mix the mixture in a bowl with one tablespoon of soy sauce.
10. 10. Peel the carrots.
11. 11. Cut off the ends of the carrots.
12. 12. Wash the spring onions.
13. 13. Remove the root ends of the spring onions.
14. 14. Roughly chop the carrots and spring onions.
15. 15. Chop the vegetables in the mixing container for 10 seconds on speed 5.
16. 16. Add oil and the prepared peanut spice mixture.
17. 17. Sauté the mixture for 4 minutes at 100 degrees Celsius on speed 1.
18. 18. Place the cooking insert into the device.
19. 19. Put the rice into the cooking insert.
20. 20. Add a little salt to the rice.
21. 21. Pour the coconut milk over the rice.
22. 22. Pour the broth over the rice.
23. 23. Cook the rice for 10 minutes at 100 degrees Celsius on speed 1.
24. 24. Rinse the fish under running water.
25. 25. Pat the fish dry with a kitchen towel.
26. 26. Cut the fish into rough cubes.
27. 27. Drizzle the fish with the remaining soy sauce.
28. 28. Drizzle the fish with two tablespoons of lime juice.
29. 29. Place the fish in the deep steam cooking insert.
30. 30. Remove the lid from the mixing container.
31. 31. Pour 150 milliliters of hot water over the rice.
32. 32. Cook the rice in the steamer for 15 minutes.
33. 33. Mix the cooked rice with the curry in a bowl.
34. 34. Season the dish with soy sauce.
35. 35. Add any remaining lime juice if desired.
36. 36. Place the cooked fish on top of the rice and curry mixture.
37. 37. Serve the dish warm.

Nutrition per serving

• kcal: 485
• Protein: 34 g · Fett/Fat: 23 g · Carbs: 40 g