Rezept:

Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
 
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Charmaine Solomon's Snapper Red Curry
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1 Tassecoconut milk
2 EsslöffelCharmaine Solomon's Red Curry Paste; (see below)
400 gram fillets snapper
1 TeelöffelPalm sugar
1 Esslöffelfish sauce
1/2 Tassewater
Kaffir lime leaves or basil leaves; (shredded)
die Zubereitung:

Heat the coconut milk in a wok and when bubbling, stir in Red Curry Paste.

Cook for 2 minutes on moderately low heat, stirring. Add water and bring to the boil.

Slip in snapper, cut into pieces. (I found that by dividing the fillets lengthways along the natural divisions gave neat strips, and these can be cut into shorter lengths).

Cook uncovered until fish is firm and opaque.

Stir fish sauce and palm sugar together to dissolve sugar, stir into sauce.

Arrange onto dish and scatter the shreds of kaffir lime leaves over just before serving with steamed white rice.

Per serving: 247 Calories (kcal); 16g Total Fat; (58% calories from fat); 22g Protein; 4g Carbohydrate; 38mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates


Anmerkungen zum Rezept: