Asian fish pan with coconut milk

Name: Asian fish pan with coconut milk
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 400 g Saithe fillet; 1-2 TABLESPOONS Lemon juice; 250 g Leeks (leek); 1 (approx. 300 g) red pepper; 1 TABLESPOON Oil; 1 Garlic clove; 1 jar (330 g net content) Bamboo Shoots; 1 walnut-sized piece of ginger; 1 (29 g) Bag of fixed powder for salmon cream gratin; 125 g Whipped cream; 125 ml Coconut milk (unsweetened); 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

400 g Saithe fillet
1-2 TABLESPOONS Lemon juice
250 g Leeks (leek)
1 (approx. 300 g) red pepper
1 TABLESPOON Oil
1 Garlic clove
1 jar (330 g net content) Bamboo Shoots
1 walnut-sized piece of ginger
1 (29 g) Bag of fixed powder for salmon cream gratin
125 g Whipped cream
125 ml Coconut milk (unsweetened)
7-10 Tbsp Parsley

Directions

1
Wash the fish, pat dry, dice and sprinkle with lemon juice. Clean, wash and cut the leek into rings. Quarter the peppers, clean, wash and cut into strips. Heat oil in a wok or frying pan.
2
Fry the vegetables in it. Peel the garlic and press it through a garlic press to the vegetables. Drain the bamboo shoots. Peel ginger and grate finely. Add sprouts and ginger to the vegetables, simmer for 2-3 minutes.
3
Mix the fixed powder, cream, 100 ml water and coconut milk. Pour over the vegetables and bring to the boil. Add fish and let it simmer for about 5 minutes at low heat. Garnish with parsley. Serve with rice or farmhouse bread.