Gilthead Bream with Banana
© 2006-2024 Valéria's Cuisine
Excellent combination of fish with banana in coconut milk.
update20m
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Ingredients
| 300 g | Gilthead bream fillet (preferably fresh fish) |
| 1 | large unripe banana |
| 1 | small red bell pepper |
| juice of one lemon | |
| 200 ml | coco milk |
| 1 teaspoon | curry paste (Asian store) |
| 1/2 teaspoon | curcuma |
| 1 teaspoon | brown sugar |
| 1 tablespoon | fish sauce (Asian store) |
| 1 | spring onion |
Preparation
Wash, dry and cut the fish fillet into 3 cm pieces. Cut the banana into 1 cm slices and add to the fish, sprinkling with a little salt and half the lemon juice. Wash and cut the bell pepper into strips. Cut the spring onion into pieces of 3 cm.
Heat the wok and put the coconut milk to boil, stirring constantly, for 2 minutes. Add the curry paste, turmeric, fish sauce and sugar and boil for 1 minute more. Put the fish in with the banana, bell pepper, spring onion and the rest of the lemon juice. Cover, add salt and pepper to taste and simmer for 5 minutes.
Serve with white rice.