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Thai Curry Seabass Fillet

Thai Curry Seabass Fillet

Preparation time:

  • 15mins

 

Cooking time:

  • 25mins

 

Specialty:

  • Pescatarian
  • Dairy-free
  • Gluten-free

 

We usually have a curry night during the week, where we try different recipes, mixing South-East Asian and Indian tastes. This is absolutely our favorite recipe when it comes to fish curry. The sweet potato gives a sweet and creamy consistency together with the carrots and the flavor from the kaffir leaves takes us back to Southeast Asia.

 

Ingredients (4 Servings):

  • 4 Seabass Fillets
  • 1 Spring Onion
  • 2 Handful of Snow Peas
  • 2 Baby Bok Choys
  • 4 Carrots
  • 2 Sweet Potatoes
  • 1 Can of Organic Coconut Milk (400g/14oz)
  • Extra-virgin Coconut Oil 
  • Extra-virgin Olive Oil
  • Sweet Curry Powder
  • Indian Curry Powder (Farben)
  • 5-6 Dried Kaffir Leaves
  • Sea Salt
  • Fresh Thai Basil

 

Instructions:

  • Simmer a stem of finely chopped spring onion with extra-virgin coconut oil in a saucepan. Once the oil comes to a sizzle, add 3 teaspoons of sweet curry powder and 3 teaspoons of Indian curry powder.
  • Stir for a couple of minutes. 
  • Chop the snow peas and the bok choys. Dice the carrots and the sweet potato.
  • Add all the vegetables to the pan, adjust with sea salt and stir until they are half cooked. 
  • Pour a can of coconut milk into the pan, add the kaffir leaves and mix all together. Cook for 5 mins. 
  • Add the seabass fillets and cook for 10mins. Make sure you flip the fillets after 5mins.  
    • Add Thai basil, turn off the fire and let it rest for a couple minutes. 
  • You can serve it with brown jasmine rice or white jasmine rice (steamed or pan fried). The rice is perfect to absorb the broth. 

05.04.2021

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