Coconut Casserole with Alaska Pollock & Sticky Peanuts!

Ingredients

(8 servings)

• 8 Alaska pollock fillets
• 2 yellow onions
• 2 garlic cloves
• equal amount of ginger to garlic
• 2 lemongrass
• 4 lime leaves
• 1 chili
• 400 g broccoli
• 2 large carrots
• 3–4 tbsp miso paste
• 1–2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 umami stock cubes
• 1 L coconut milk
• 250–500 ml water

Sticky peanuts

• 2 spring onions
• 2 garlic cloves
• ½ chili
• equal amount of ginger to garlic
• peanuts
• sesame seeds
• coconut oil
• sesame oil

How to do it

Prepare the base

1. Finely chop the onion, garlic, ginger and lemongrass
2. Fry for a long time on medium heat in oil and butter until soft and slightly caramelized
3. Add the miso paste – fry a little more

Build the pot

1. Pour in coconut milk, water, broth, fish sauce, soy and lime leaves
2. Simmer for about 20 minutes

Vegetables & fish

1. Add carrots and broccoli
2. After a couple of minutes – in with the fish (cut into pieces)
3. Ready in about 4 minutes

Sticky peanuts

1. Fry garlic, ginger, chili and green onion in coconut and sesame oil
2. Top with peanuts and sesame seeds – fry until crispy

Serve the stew with rice and top with sticky peanuts for crunch & heat!
ENJOY!