Hake or Kabeljouw with Spicy Coconut Sauce
- Serves 2
- Preperation Time:
- Cooking Time:
- Total Time:
- Cauliflower, 300 g Cut into florets
- Leek, 2/3
- Curry powder, 2 tsp
- Soy sauce, 1 tbsp
- Hake, kabeljouw, kingklip (any white fish is fine), 2 fillets 130 g fillets used to calculate calories
- Sugar, 1 tsp
- Jasmine rice, 100 g
- Ground lemongrass, 2 tsp
- Coconut milk, 100 ml
- White wine vinegar, 1 tsp
Cook the rice according to package instructions.
Cut the flower of the cauliflower into small florets and the stem into cubes. Cut the leek into thin rings.
Heat 1 teaspoon sunflower oil in a frying pan with a lid over medium heat and fry the cauliflower for 1 minute. Add the curry powder and ground lemongrass and stir-fry for 30 seconds.
Add the sugar, white wine vinegar, soy sauce and 70ml of the coconut milk. Cook, covered, over low heat for 15 minutes. Add the leek halfway through. Season with salt and pepper. Remove from the pan and wipe the pan down or use a new pan for the next step.
Pat the fish dry with kitchen paper. Heat 1 tsp sunflower oil in a frying pan over medium heat. Sear the fish for 2 - 3 minutes per side. When the fish is done cooking, drizzle with the remaining 30ml coconut milk and season with pepper.