Fish with spicy satay sauce

Name: fish with spicy satay sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 4 cm fresh ginger; 2 shallot; 1 tl ground cumin; 1 tl Ketoembar ground coriander; tl crushed yellow root (turmeric); 2 el peanut oil; 500 g deep frozen cod fillet thawed; 2 Vanka Kawat deep frozen puree leaves; 1 tl sambal oelek; 200 ml coconut milk; 125 g peanut butter; 1,5 el ketjapmarinademanis; 50 ml cold water

Fish codfish with spicy satay sauce

Ingredients

Kitchen Stuff

8 satay prickers
1 blender or food processor
1 grill pan

Directions

Soak the skewers in water.
Peel and cut the ginger coarsely and cut the shallot into parts.
Mix the ginger, shallot, cumin, coriander, turmeric and oil in the food processor into a smooth paste. If necessary, season with salt.
Halve the cod fillets lengthways, pat dry well with kitchen paper and brush the strips with ⅓ of the pasta.
Thread the strips in zigzag on the satéprikkers and leave covered until use.
Heat a saucepan without oil or butter and fruit the rest of the curry paste 3 min.
Add the lime leaves and sambal and scoop for 1 more minute.
Quench the coconut milk and simmer for 10 minutes with the lid on the pan.
Add the peanut butter, heat over low heat and keep stirring until everything is well mixed.
Remove from the heat, scoop the ketjapmarinadeen water through the sauce and season with salt and pepper.
Heat the grill pan without oil or butter and grill the cod (possibly in parts) in 4 minutes. Turn halfway.
Serve the fish with the peanut sauce. Yummy! .