Red snapper with red curry paste in a banana leaf

For 4 people
  • 1 EL Tamarind pulp
  • 3 shallots
  • 3 Garlic cloves
  • 1 piece (s) (approx. 40 g) Galangal
  • 6 red chilli peppers
  • 1 stick of lemongrass
  • 2 kaffir lime leaves
  • 2 EL Sesame oil
  • Salt
  • 2 Banana leaves
  • 4 Red- Snapper fillets (approx. 200 g each; alternatively Pollack fillet)
  • wooden skewers
60 minutes
easy
1.
Tamarind pulp with 2 Pour –3 tablespoons of hot water over it and let it soak for about 10 minutes. Then stir until smooth and, if necessary, pass through a fine sieve.
2.
Peel and finely chop shallots, garlic and galangal. Clean the chillies, cut lengthways, core, wash and chop. Remove the outer leaves from the lemongrass, finely chop the inside. Wash and finely chop the lime leaves.
3.
Finely chop the prepared ingredients in a mortar or roughly puree in a blender. Stir in the oil. Season with salt.
4.
Rinse the banana leaves, pat dry and halve each so that 4 rectangular pieces (approx. 25 x 30 cm) are created. Wash the fish, pat dry and brush all over with the curry paste.
5.
Place 1 piece each on 1 banana leaf and wrap in it. Possibly. pin with wooden skewers
6.
Place the fish parcel on a baking sheet. Cook in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Open the packet and serve the fish on the banana leaves.
7.
Basmati rice tastes good with it.
1 person approx.:
  • 300 kcal
  • 42 g protein
  • 11 g fat
  • 6 g carbohydrates

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