Coconut Curry with Whitefish

Ingredients

• 600 g whitefish fillet
• 3 tbsp Soy sauce
• 1 tbsp lime juice
• Salt
• Pepper
• ginger
• 1 Garlic clove
• 2 tbsp shredded coconut
• 200 ml coconut milk
• 2 tbsp curry (or mild curry paste)
• 1 chili pepper
• 1 bunch spring onions
• 4 peaches

Instructions

1. 1.

   Cut the whitefish into pieces. Season with soy sauce, lime juice, salt and pepper. Peel and grate the ginger. Peel and finely chop the garlic. Core the chili pepper and slice into rings. Trim the spring onions and cut into rings. Wash the peaches, peel, halve them and remove the pits.

2. 2.

   Briefly bring the coconut milk with ginger, garlic, shredded coconut, curry, 2 chili rings, and 4 peach halves to a boil, then puree. Adjust seasoning with salt if needed. Let cool. Steam the whitefish fillets in a pan with a steamer insert for 5–8 minutes until cooked. Plate the fillets with the peach‑coconut sauce and garnish with raw peach slices, spring onions and chili.

3. 3.

   Serve immediately.