Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 4 x fish fillets - (6 to 8 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. vegetable oil
- 3 Tbsp. chopped yellow onion
- 2 x garlic cloves chopped
- 2 Tbsp. fish sauce (Asian section of your market)
- 1 Tbsp. low-salt soy sauce
- 1 tsp chopped peeled fresh gingerroot
- 1 c. coconut lowfat milk
- 1/2 tsp green curry paste (you can always add in more)
- 2 Tbsp. freshly-squeezed lime juice
- 1/2 tsp light brown sugar
- 2 x green onions, white and green part minced
Инструкции
- Season fish with salt and pepper. Heat oil in a large skillet and add in fish. Lightly brown fish on one side. Flip fish over and cook for 1 minute.
- Add in onion, garlic, fish sauce and soy sauce. Cook for 2 to 3 min more. Add in coconut lowfat milk and ginger. Remove fish when just cooked and keep hot.
- Stir in curry paste, lime juice, brown sugar and green onion. Heat to a boil. Taste the sauce. If you want it hotter, add in a little more curry paste.
- To serve, arrange fish on plates and spoon sauce over.
- This recipe yields 4 servings.
- Comments: If you are not a big fan of the standard Indian yellow curry powders, I'm with you. A little goes a long way and, for me, I can take it only a few times a year.
- Asian curry pastes are a whole different ballgame. There are yellow, red and green curry pastes. You will find them in the Asian section of your market. If not, try an Asian market. What, no Asian markets in your town Try the internet. You can get anything, and I mean anything, on the net.
- Asian curry pastes are aromatic and spicy. When balanced with the sweetness and body of coconut lowfat milk, the pastes mellow out and do not overpower the fish. Coconut lowfat milk is in the Asian section of your market also. Do not get the really sweet stuff used for making pina coladas.
- If desired your food warm and spicy, use a little more of the paste. Add in a little at a time and give the paste some time to hot up before adding more.
- This recipe is great with just about any fish. I prepare it most often with albacore, dorado and yellowtail. It's great with steamed rice and sauteed vegetables.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 90 | 80% |
| Total Fat 10.32g | 13% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 930mg | 39% |
| Potassium 116mg | 3% |
| Total Carbs 4.41g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.99g | 1% |
| Protein 1.38g | 2% |
