Gilthead Bream with Banana
|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 teaspoon||brown sugar|
|1 tablespoon||fish sauce (Asian store)|
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.