Our recipes

Ingredients

(for 2 servings)

• Femeg breaded pikeperch 250g
• 100g rice
• 400ml coconut milk
• 1 courgette
• 2 carrots
• 1 red onion
• 1 spring onion
• 1 pepper
• 2 chillies
• Cherry tomatoes
• olive oil
• 1 tbsp green curry paste
• 1 tbsp Massaman curry paste or red curry paste
• Spices: curry powder, turmeric, salt, pepper

Preparation

Wash the vegetables thoroughly and chop them into small pieces.

Heat some olive oil in a frying pan and fry the two types of onion first, followed by the chillies and the peppers.

In a saucepan with hot olive oil, first sweat the carrots; when they have softened slightly, add the courgettes. Transfer the onions, chillies and peppers to the saucepan with the carrots and courgettes.

Add both curry pastes, stir, and add the coconut milk.

Season to taste with salt, pepper, curry powder and turmeric.

Bring everything to the boil. Meanwhile, cook the rice according to the instructions on the packet.

Preheat the oven (top and bottom heat 200°C, fan oven 200°C).

Place the pike-perch fillets on baking paper and bake for approx. 18–22 minutes. Serve with cherry tomatoes.

Enjoy your meal!