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Fish with spicy satay sauce
Fish codfish with spicy satay sauce
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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
Kitchen Stuff
Directions
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Soak the skewers in water.
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Peel and cut the ginger coarsely and cut the shallot into parts.
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Mix the ginger, shallot, cumin, coriander, turmeric and oil in the food processor into a smooth paste. If necessary, season with salt.
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Halve the cod fillets lengthways, pat dry well with kitchen paper and brush the strips with ⅓ of the pasta.
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Thread the strips in zigzag on the satéprikkers and leave covered until use.
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Heat a saucepan without oil or butter and fruit the rest of the curry paste 3 min.
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Add the lime leaves and sambal and scoop for 1 more minute.
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Quench the coconut milk and simmer for 10 minutes with the lid on the pan.
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Add the peanut butter, heat over low heat and keep stirring until everything is well mixed.
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Remove from the heat, scoop the ketjapmarinadeen water through the sauce and season with salt and pepper.
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Heat the grill pan without oil or butter and grill the cod (possibly in parts) in 4 minutes. Turn halfway.
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Serve the fish with the peanut sauce. Yummy! .
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Nutrition
475Calories
Sodium24% DV565mg
Fat52% DV34g
Protein58% DV29g
Carbs4% DV11g
Fiber8% DV2g
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