Pan‑fried Red Snapper on Vegetables

Ingredients

• 2 cloves garlic
• 100 g cashews
• 100 ml oil
• 450 ml coconut milk
• 150 ml broth
• 1 fresh ginger (ca. 100 g)
• 5 lime leaves
• 1 tbsp green curry paste
• soy sauce
• 2 Pak Choi
• 12 baby eggplants
• 1 cooking banana
• 750 g red snapper fillet
• Salt
• pepper (ground)

Instructions

1. 1.

   Roast cashews in hot oil until golden. Peel and chop garlic, add to the pan for a short time, then deglaze with coconut milk and broth. Peel ginger, cut into pieces, and add along with lime leaves. Let the sauce reduce slightly, then season with green curry paste and soy sauce. Wash vegetables, peel banana, chop everything small, sauté separately, then add to the sauce. Cut fish fillets on the skin side into diamond‑shaped portions, season with salt and pepper, and sear in a hot pan skin side down. Flip and cook for about 5 minutes more.

2. 2.

   Plate with coconut curry sauce and serve.