Anglerfisch mit Zucchini-Kokos-Curry

Ingredients

• 800 g sea bass fillet (ready to cook, skinless)
• Salt
• 4 tbsp Lemon juice
• 2 tbsp Light soy sauce
• 4 Spring Onions
• 1 Zucchini
• 3 stalks Thai basil
• 4 kaffir lime leaves
• 200 ml unsweetened coconut milk
• 3 tbsp soy oil
• 1 tbsp green curry paste

Instructions

1. 1.

   Wash the fish fillet, pat dry and cut into 2 cm pieces. Marinate the fish pieces with salt, lemon juice and soy sauce for 30 minutes. Trim the spring onions and slice finely.

2. 2.

   Wash the zucchini, grate dry, halve lengthwise and slice thinly. Wash the kaffir lime leaves, pat dry and cut into fine strips. Simmer the coconut milk over low heat for 5 minutes.

3. 3.

   Heat oil in a wok. Sear the fish pieces in the wok for 4 minutes. Add the coconut milk, curry paste and remaining marination; reduce heat and cook the fish for another 3 minutes. Add the spring onions with the zucchini, some basil leaves and lime leaves and simmer together for 3 more minutes.

4. 4.

   Serve the curry in preheated bowls and garnish with the remaining basil leaves. Pair it with basmati rice.