4 white fish fillet (eg tilapia or cod)
Pepper and salt
1 clove garlic, crushed
100 ml coconut milk
1 tbsp red curry paste
1 red pepper
200 g peas (frozen or fresh)
1 tbsp olive oil
Bunch of fresh parsley
2 tbsp grated coconut
300 gr rice
Roll baking paper or aluminum foil
Preheat the oven to 200 degrees. Pat the fish dry. Grate the zest and squeeze the juice from 1 lime and mix it together. Spread the lime mixture over the fish and sprinkle with salt and pepper while letting it marinate. Stir the coconut milk with the red curry and the crushed garlic clove together. Cut the vegetables into pieces and strips, sprinkle with salt and pepper and fry them in a little olive oil for 5 minutes in a large pan. Place the fish on a large piece of baking paper. Spread some of the coconut curry sauce over it. Spoon some of the vegetables on and next to the fish. Sprinkle with a little grated coconut and garnish with a slice of lime and a sprig of fresh parsley.Fold the parcels tightly at the top and press the edges together. Tie the ends tightly with a piece of string. Place the fish in the oven for 20 minutes. The fish is now steamed and the flavors of the herbs and vegetables mix together. Meanwhile, cook the rice according to the package. Serve the fish packets with a spoonful of rice.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.