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Ingredientes
- 2 Tbsp. Groundnut or possibly sunflower oil, plus extra for deep frying
- 3 Tbsp. Thai red curry paste
- 200 ml Coconut lowfat milk
- 1 Tbsp. Thai fish sauce
- 1 tsp Palm sugar or possibly light muscovado sugar
- 4 x 225 g John Dory steaks
- 1/2 x Lime, juice of Salt and freshly grnd black pepper
Direcciones
- 1 Heat the oil in a large, deep frying pan. Add in the curry paste and fry for two min till the spices separate from the oil. Add in the coconut lowfat milk, fish sauce and sugar and simmer very gently for 10 min, till thickened.
- 2 Heat some oil for deep frying to 190c/375f. Deep fry the fish steaks two at a time, for two min till crisp, golden brown and cooked through. Put on a tray lined with kitchen paper and hot in a low oven while you cook the rest.
- 3 Once the excess oil has liquid removed off the fish, lift the steaks onto four warmed serving plates. Stir the lime juice into the sauce with some seasoning to taste, spoon over the fish and serve with some steamed rice.
- 4 For the Thai Red Curry Paste, roughly chop: 5 large red finger chillies 2.5cm/1" fresh root ginger the core from 2 lemongrass stalks 6-8 garlic cloves, 3 shallots
- 5 Put them into a food processor with:1 tsp grnd coriander 1 tsp grnd cumin 1 tsp blachan (dry shrimp paste) 2 tsp paprika 1/2 tsp turmeric 1 tsp salt 1 tbsp sunflower oil
- Blend everything to a smooth paste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 85 | 78% |
| Total Fat 9.82g | 12% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 446mg | 19% |
| Potassium 176mg | 5% |
| Total Carbs 5.62g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.38g | 2% |
| Protein 1.1g | 2% |
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