Ingredients
1,200 g turbot fillet
1 kg Basmati rice
2 l coconut milk
4 tbsp Panang curry paste
4 tbsp sugar
4 tbsp fish sauce
6 chicken stock cubes
2 heads of broccoli
1 bunch of basil (optional)
200 g unsalted peanuts not salted (optional)
Vegetable oil for frying
Salt and pepper
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See all relevant products for this recipeCooking instructions
Brown the unsalted peanuts in the oven until golden (approx. 12 minutes at 180°C). Leave to cool and grind.
Fry the curry paste in a frying pan with a little oil, for about three minutes.
Add the coconut milk, sugar, fish sauce and fish stock and simmer for 30 minutes.
Cook the rice according to cooking instructions and fry in a frying pan with a little oil. Keep the rice warm in the oven.
Cut the broccoli into small florets and the defrosted halibut into small chunks.
Add the fish and broccoli to the frying pan and simmer for five minutes. Season with salt and pepper.
Sprinkle the dish with peanuts and basil and serve immediately with the sautéed rice.
