Steinbutt Filet with Banana Curry

Ingredients

• 100 g shallots
• 1 Garlic clove
• 1 red bell pepper
• 5 tbsp olive oil
• 2 tbsp Curry Powder
• 1 tbsp liquid honey
• 200 ml unsweetened coconut milk
• 200 ml fish stock
• Salt
• 1 tbsp lime juice
• Cayenne pepper
• 800 g steenbok filet
• Pepper (freshly ground)
• 1 tsp grated lime zest
• 2 Bananas
• 1 tbsp chopped coriander leaves

Instructions

1. 1.

   Peel and chop the shallots and garlic. Wash, trim, halve, deseed, remove white membrane from the bell pepper, and dice finely. Heat 2 tbsp olive oil in a pan, sauté all prepared ingredients for 1-2 minutes. Add curry powder and honey. Deglaze with coconut milk and fish stock. Let simmer slightly and season with salt, lime juice, and cayenne pepper. Cut the filet into portions, season with salt and pepper, and fry each side 2–3 minutes in the remaining hot oil until golden brown. Add lime zest. Peel bananas, slice, add to the curry, and let infuse for 1-2 minutes. Finally stir in coriander leaves. Plate the filet with sauce and serve over wild rice if desired.