Green Fish Curry
A green fish curry featuring tilapia, Romanesco, and coconut milk. The dish is dominated by greens with a creamy coconut sauce that delivers a fresh Asian flavor profile.
Ingredients
- 1 small red onion
- 2 cloves garlic
- 1 stalk lemongrass
- 2 tbsp oil
- 2 tsp green curry paste
- 100 ml coconut milk (9% fat)
- 100 ml coconut water (Tetra Pak)
- 100 ml fish stock
- 1 small Romanesco
- Salt
- 8 yellow cherry tomatoes
- 1 small yellow bell pepper
- 2 tbsp Thai fish sauce
- 300 g tilapia fillet
- Pepper
- 4 stems cilantro
Instructions
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1.
Peel and finely chop the onion and garlic. Wash the lemongrass and slice it into thin pieces.
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2.
Heat 1 tbsp oil in a pot. Sauté the onion, garlic, and lemongrass for 3-4 minutes.
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3.
Add the curry paste and sauté for another 3 minutes while stirring.
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4.
Pour in the coconut milk, coconut water, and fish stock; bring to a boil and simmer over low heat for 20 minutes.
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5.
Strain the sauce through a sieve and set aside.
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6.
Meanwhile, clean the Romanesco and cut into small florets. Blanch in boiling salted water for 4 minutes, shock in cold water, and drain.
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7.
Wash the tomatoes. Quarter the bell pepper, deseed, wash, and cut into 1 cm pieces.
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8.
Heat the remaining oil in a shallow pot or wok. Stir-fry the pepper cubes for 3 minutes.
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9.
Add the Romanesco and tomatoes.
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10.
Pour the sauce over the vegetables and bring to a boil again; add fish sauce and simmer for another 3 minutes.
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11.
Wash the tilapia, pat dry, and cut into large pieces. Season with salt and pepper. Place the fish on top of the curry, cover, and let it steam over low heat for 7-8 minutes.
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12.
Wash and shake off excess water from the cilantro; chop the leaves. Sprinkle the curry with cilantro before serving. Rice pairs well with this dish.
