Skrei Hot Pot

Ingredients

• 800 g Skrei fillet (about 200 g per person)
• 2 tbsp coriander seeds
• 2 stalks lemongrass (chopped or finely sliced)
• 2 red chilies (diagonally thinly sliced)
• 4 Garlic cloves
• 150 ml neutral oil (e.g., canola or corn germ oil)
• 2 tbsp strong curry paste
• 3 bell peppers (use yellow, red and green for more color if desired)
• 2 yellow onions
• 2 carrots
• 1 leek (use both white and green parts)
• 400 ml coconut milk (or coconut cream)
• 500 ml fish stock
• 1 Lime (juice)
• 50 g diced fried chorizo

Instructions

1. 1.

   Heat the oil and sauté coriander seeds, lemongrass, chili and garlic for about 1 minute, then add the curry paste.

2. 2.

   Cut all vegetables into thin strips or sticks. Add all vegetables except the leek to the pan and cook a few minutes over low heat.

3. 3.

   Add coconut milk, fish stock and lime juice, stir well, and let everything simmer for 10 minutes.

4. 4.

   Pat the Skrei dry and sprinkle with a pinch of flaked salt. Let it rest on the counter for a few minutes. Then sear the Skrei skin-side down in a pan with 50 g butter and 2 tbsp neutral oil for about 3-4 minutes until flaky.

5. 5.

   Serve the hot pot steaming hot in a deep bowl, carefully place the Skrei on top and sprinkle some chorizo over it. Garnish with finely chopped leek, fresh chili, lime slices and coconut flakes.