Saithe in spicy coconut milk with rice and herbs

Shopping List for 4 adults

800 g of saithe fillets
200 g frozen prawns
1 red onion
1 leek
1 small garlic
1 apple
1 small can tomato paste
2 Tbsp. red curry paste
2 Tbsp. Fish Fund Touch & Taste
3 Tbsp. olive oil
165 ml Thai coconut milk
salt and pepper
1 bunch fresh coriander
Serve with rice of your choice
I am an angler in Scandinavia

Recipe No. 63
Saithe in spicy coconut milk with rice and herbs
Saithe in spicy coconut milk with rice and herbs

Procedure without liability: Saithe fillets and prawns set to thaw and drain. Saithe fillets salted when they are thawed. Clean the herbs and cut them into appropriate pieces. Heat olive oil in a frying pan, came in red curry paste and fry it lightly. All herbs fry it without that they will brown. Pour tomato paste, fish stock and coconut milk and stir. If the dish is too thick primed with a little water or wine. Season with salt and pepper.

An ovenproof dish greased with butter on bottom and saithe fillets laid over. Herbal mixture spread over fish. Put the dish in a 180 degrees preheated oven for 20 minutes, pour the shrimp over the fish and give another 10 minutes in the oven. Take the dish out and cut fresh coriander over the fish efore serving.

Boil the rice according to instructions on the bag. Come a few stalks of coriander in the rice during cooking, it gives a good taste.

Serving: Place the dish on the table and serve the fish with a good bread.

Garnish: Coriander is recommendable.

Drinks: A cold beer is suitable.

Hint: Other lean fish species can also be used.

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