Eurasian Fish Stew Fish Molee Recipes

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EURASIAN FISH STEW - FISH MOLEE



Eurasian Fish Stew - Fish Molee image

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

6 ounces piece of boneless salmon or 6 ounces a firm flaky white fish
curry leaf
1 piece pandan leaf
6 cm ginger
2 cm turmeric, fresh or 1 teaspoon turmeric powder
6 garlic cloves, peeled and smashed
1 small red pepper (capsicum)
1 red onion, cut into rings (medium size)
1 cayenne, chili for heat
salt
pepper
1/2 teaspoon chicken bouillon powder
1 1/2 cups coconut milk
1 lime

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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