Eurasian Fish Stew Fish Molee Food
EURASIAN FISH STEW - FISH MOLEE
Make and share this Eurasian Fish Stew - Fish Molee recipe from Food.com.
Provided by rainna
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Ensure the fish is dry. Wipe with kitchen napkins. Salt and pepper each side of the fish with a sprinkle of each.
- Heat the oil in the pan on high heat until smoking.
- Put the fish in the pan and sizzle until it browns a little on each side. Chuck in the curry leaves as well. Make sure you don't cook the fish through. 30 secs should be enough. Plate.
- Turn the fire down and saute the garlic, ginger, onions, turmeric, pandan leaf, chilli until fragrant. Put in the coconut milk or the milk/healthier option and throw in the capsicum and if using, the egg plant, and french beans.
- Cover and stew until the milk reduces a bit and egg plant and french beans are cooked.
- Put in the fish and curry leaves and baste then warm through.
- Squeeze in the lime juice. The sour shouldn't dominate but should calm the sweetness of the coconut milk and pandan leaf.
- Serve with HOT rice.
Nutrition Facts : Calories 291.2, Fat 21.3, SaturatedFat 17.7, Cholesterol 22.1, Sodium 132.7, Carbohydrate 16.5, Fiber 3.8, Sugar 9.2, Protein 12.3
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- Add the turmeric, salt, pepper and lemon juice to a large bowl and mix together to form a watery paste. Add the chopped fish to the bowl and gently mix to coat fully in spice. Set aside to marinate for 20 minutes.
- While the fish is marinating, prep the vegetables. Dice the onion, finely chop the garlic, slice the chilies and quarter the tomatoes.
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