Eurasian Fish Stew - Fish Molee |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is good for lunch Ingredients:
6 ounces piece of boneless salmon or 6 ounces a firm flaky white fish |
curry leaf |
1 piece pandan leaf |
6 cm ginger |
2 cm turmeric, fresh or 1 teaspoon turmeric powder |
6 garlic cloves, peeled and smashed |
1 small red pepper (capsicum) |
1 red onion, cut into rings (medium size) |
1 cayenne, chili for heat |
salt |
pepper |
1/2 teaspoon chicken bouillon powder |
1 1/2 cups coconut milk |
1 lime |
Directions:
1. Ensure the fish is dry. Wipe with kitchen napkins. Salt and pepper each side of the fish with a sprinkle of each.
2. Heat the oil in the pan on high heat until smoking.
3. Put the fish in the pan and sizzle until it browns a little on each side. Chuck in the curry leaves as well. Make sure you don’t cook the fish through. 30 secs should be enough. Plate.
4. Turn the fire down and saute the garlic, ginger, onions, turmeric, pandan leaf, chilli until fragrant. Put in the coconut milk or the milk/healthier option and throw in the capsicum and if using, the egg plant, and french beans.
5. Cover and stew until the milk reduces a bit and egg plant and french beans are cooked.
6. Put in the fish and curry leaves and baste then warm through.
7. Squeeze in the lime juice. The sour shouldn’t dominate but should calm the sweetness of the coconut milk and pandan leaf.
8. Serve with HOT rice.
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