Ingredients
- 400 g sole fillets
- juice from 1 lime
- basil
- 2 tbsp. sesame oil
- salt, black pepper, Cajun pepper
COCONUT SAUCE:
- 1 tbsp. coconut oil
- 1 onion
- 1 cm fresh ginger
- ½ tsp. turmeric powder
- ½ tsp. paprika powder
- 1 tsp. red curry paste
- 1 tbsp. peanut butter
- 1 tin of coconut milk (400 g)
Extra requirement: skewers
Preperation
Coconutsauce:
- peel and finely chop the onion. Peel and grate, or very finely chop, the fresh ginger.
- the coconut oil in a pan, and simmer the onion and ginger in it.
- Add the herbs, the curry paste, and the peanut butter, stir thoroughly, and fry for 3 minutes. Stir in the coconut milk and simmer gently for 10 minutes.
- Use a stick mixer to make into a smooth sauce, and keep warm.
Sole skewers:
- Cut the fish fillets into bite-size chunks.
- Mix the sesame oil with the lime juice and add salt, black pepper, and Cajun pepper to taste.
- Mix the sauce with the fish and the leaves of basil, and leave to marinate for 30 minutes.
- Thread the fish and the basil leaves onto the skewers, coat with a little coconut sauce, and grill the skewers for 2 to 3 minutes on each side on the edge of the barbeque (not too hot), in a grill pan, or on the electric grill.
- Serve the coconut sauce in a separate bowl.
Enjoy!
March 28, 2022
