Coconut Curry with Alaska Pollock & Sticky Peanuts

Coconut Curry with Alaska Pollock & Sticky Peanuts

A wonderfully flavorful coconut curry with Asian flavors and Captain Royal's fine Alaska pollock fillets.

Print Recipe

Recipe for 8 portions:

Ingredients:

  • 8 Alaska pollock fillets
  • 2 yellow onions
  • 5 garlic cloves
  • 4 cm ginger
  • 2 lemongrass stalks
  • 4 lime leaves
  • 1 red 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
  • 6 dl rice

Sticky Peanuts:

  • 2 spring onions
  • 2 garlic cloves
  • ½ chili
  • 2 cm ginger
  • 3 handfuls peanuts
  • Sesame seeds
  • 2 tbsp coconut oil
  • 1 tbsp sesame oil

Instructions:

  1. Finely chop onion, garlic, ginger and lemongrass and sauté over medium heat for approx. 7 minutes in oil and butter until softened and lightly caramelized. Add the miso paste and fry a little longer.
  2. Pour in coconut milk, water, stock, fish sauce, soy sauce and lime leaves. Simmer for approx. 20 min and season to taste.
  3. Cook the rice according to the instructions on the packaging.
  4. Meanwhile, prepare the sticky peanuts: finely chop garlic, ginger, chili and spring onion. Fry in coconut and sesame oil. Roughly chop the peanuts and fry together with the rest for a few minutes.
  5. Cut broccoli and carrots into smaller pieces and add to the curry. Cook for approx. 3 min.
  6. Cut the fish into pieces and add to the curry as well, cooking for a further 4 minutes.
  7. Serve the curry with rice and top with sticky peanuts.
Coconut Curry with Alaska Pollock & Sticky Peanuts

Select your language:

Engelsk flag
EN
Svensk flag
SV