Sea fricassee
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 stick of lemongrass
- 600 g Salmon fillet without skin
- 1 piece(s) (approx. 15 g) Ginger
- 1 small clove of garlic
- 1 can(s) (425 ml) large white beans
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 1 can(s) (400 ml) unsweetened coconut milk
- 400 ml Vegetable broth
- 3-4 Tsp Fish sauce
- 2 TEASPOONS demerara sugar
- 1 TEASPOON Chili Flakes
- 3-4 Tsp Cornstarch
- 3-4 Stem(s) Coriander
Directions
- 1
Remove the outer leaves from the lemon grass. Knock the lemon grass with the back of a knife, then cut it into pieces. Wash the fish, dab dry and cut into bite-sized cubes. Peel and grate the ginger. Peel garlic and chop finely. Pour the beans into a sieve, rinse and drain
- 2
Heat the oil in a pan. Fry the fish for 2-3 minutes while turning. Fry the ginger and garlic briefly. Add coconut milk, broth, fish sauce, sugar, lemon grass, beans and chili flakes. Simmer for about 4 minutes. Mix starch with a little water. Boil the stock with it, bring to the boil again and season to taste
- 3
Wash the coriander, shake dry and chop coarsely. Arrange the fricassee in small bowls, sprinkle with coriander. Basmati rice tastes good with it
Nutrition Facts
KCAL
550 kcal
550 kcal
CARBS
12 g
12 g
FATS
40 g
40 g
PROTEINS
34 g
34 g
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