Red Curry with White Fish | Intense Thai Flavor
(0)
30 min
Quick
Sezamo
O rețetă thailandeză aromată și reconfortantă, cu bucăți fragede de pește alb poșate lent într-un sos cremos de lapte de cocos, pastă de curry roșu și ghimbir. Servit alături de orez Jasmine pufos, coriandru proaspăt și lime, aduce pe masa ta un echilibru perfect de arome asiatice în doar 30 de minute.
Ingredients
Preparation method
Preparing the side dish and ingredients
Rinse the jasmine rice in cold water until it runs clear. Bring it to a boil with 500 ml of water and a pinch of salt. When the water comes to a boil, cover with a lid, reduce the heat to low, and simmer for 12 minutes, then turn off the heat and leave it covered to steam through.
Peel and finely grate the fresh ginger. Cut the red bell pepper into thin strips. Pat the white fish fillets dry with paper towels and cut them into 3-4 cm bite-sized cubes.
Cooking the curry sauce and fish
Heat the sunflower oil in a deep pan or wok over medium heat. Add the red curry paste and grated ginger, sautéing for 1 minute until their intense aromas are released.
Chef's tip
For the best results, use a firm white fish such as cod, pike-perch, or hake, which holds its shape while simmering in the sauce.
Fish sauce provides the characteristic umami flavor of Thai cuisine and the necessary saltiness to the dish; add it gradually if you prefer a milder taste.
27 min
Under an hour
