Asian Fish Curry

For the fish curry, wash the fish fillets, pat dry and cut into cubes of about 2 cm. Sprinkle with the juice of the lemon and salt.

Peel and finely chop the shallots and garlic. Peel and grate the ginger. Cut the lower thick part of the lemongrass into small rings.

Wash herbs, dab dry, pluck leaves and chop finely. Cut chili in half, remove seeds and cut into thin strips.

Squeeze the lemon and collect the juice.Heat 4 tablespoons of sesame oil in a high frying pan or wok and fry the fish cubes in batches over high heat for 2-4 minutes.

Remove the fish cubes and set aside. Reduce the heat, add the remaining oil to the pan and add the shallots, garlic, lemongrass, ginger, sambal olek, turmeric and coriander, one at a time.

Stir-fry for 3-4 minutes and deglaze with coconut milk. Reduce for 2-3 minutes and season with salt, pepper, lemon juice and sugar, if desired.

Add the fish cubes back in and let simmer for another 3 minutes until warm. Arrange the Asian fish curry on plates and serve sprinkled with the chopped herbs and chili.

Preparation Tip:

Basmati rice is best served with the fish curry.

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