Curry Coconut Fondue with Fish
Curry coconut fondue with fish is a recipe featuring fresh ingredients from the meal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g sea bass fillet
- 200 g pre‑cooked squid
- 200 g raw peeled shrimp
- 1 untreated lime
- Salt
- freshly ground pepper
- 1 large stalk of leek
- 250 g carrots
- 150 g fresh soybean sprouts
- 400 ml unsweetened coconut milk (1 can)
- 2 tbsp yellow curry paste (Asian store)
- 800 ml fish stock (from the jar; alternatively 1 l vegetable broth)
Instructions
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1.
Wash and pat dry the sea bass fillets, squid, and shrimp. Cut the fish into strips, the squid into rings, and slit the shrimp along the back to remove the vein.
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2.
Rinse the lime hotly. Using a sharp knife, peel two thin strips of zest, halve the lime, and squeeze out the juice. Season the fish and seafood in a bowl with salt, pepper, and 2 tbsp lime juice.
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3.
Clean and wash the leek, peel the carrots. Slice the leek and carrots lengthwise into about 5 cm long, thin strips. Wash the sprouts. Arrange the fish, seafood, and vegetables decoratively on plates.
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4.
Whisk coconut milk, curry paste, lime zest, and remaining lime juice in a fondue pot, bring to a boil over the stove, and simmer for 5 minutes. Add the fish stock and 200 ml water (or vegetable broth) and cook for another 5 minutes. Keep hot on a rechaud. Cook the fish, seafood, and vegetables in the sauce and remove with a fondue skimmer. Drizzle with curry coconut broth.
