Today we make a tasty fish dish
Ingredients 2 people
2 pieces of salmon fillet (tenderloins)
Pepper and salt
3 tablespoons of peanut oil
2 level tablespoons of Thai curry or 1 tablespoon of red curry paste
1 shallot, finely chopped
250 ml coconut milk
1 teaspoon of (cane) sugar
2 teaspoons of fish sauce
1 lime, the zest and juice
100 grams of noodles (egg noodles)
Approx. 100 grams of fresh spinach leaves
Some chopped parsley
You also need
Frying pan or large frying pan for the fish
pan for the egg noodles
Season the salmon fillet on both sides with some salt and pepper.
Heat the oil in the pan and fry the shallot for about 2 minutes until translucent.
Add the Thai curry or curry paste and cook for 2 minutes while stirring.
Stir in coconut milk, fish sauce, sugar, juice and lime zest and bring to a boil. Then reduce the heat to low and simmer for 5 minutes.
Taste if the curry is balanced and season with sugar.
Gently place the salmon pieces in the sauce and let them cook in the sauce for 6 to 8 minutes (depending on the thickness of the salmon). Turn them once in between.
Then add the spinach and cook for another 2 minutes.
Meanwhile, cook the noodles according to the instructions on the package and drain in a colander.
Heat some oil in a pan and scrub the noodles thoroughly.
Divide the noodles between two plates or bowls, carefully place the salmon fillets on top.
Sprinkle with chopped parsley
Delicious with a fresh salad, such as a delicious cucumber salad
If you are not fond of noodles, you could also serve this dish with fried potatoes, preferably from the airfryer.