Rendang fish curry
Life is fish! is an old saying in Iceland. And that is quite understandable since fish was our main food for ages and our main export thus keeping us alive in our rather harsh and cold, but beautiful country. We still eat a lot of fish and export the best fish available in the world for the benefit of consumers all around the world. We always recommend Icelandic fish for the recipes we bring to you, but like to try all kinds of flavour with. Now we found a Malaysian recipe at Tesco’s homepage which we like very much. You can in fact use any kind of white fish for the recipe if you have not got the sole.
This Malaysian-inspired fish curry is packed full of flavour and is ready in less than 30 minutes. Delicious Rendang curry paste is delicately spiced, with flavours of lemongrass and tamarind, which really elevates this dish and compliments the light and fresh yellow fin sole.
2 x 250g packs lightly dusted yellow fin sole fillets, defrosted
1 lemon, juiced
1 tbsp olive oil
1 onion, sliced
2 peppers, thinly sliced
3 tbsp Rendang curry paste
2 kaffir lime leaves
1 x 400ml tin light coconut milk
200ml (1/3pt) hot fish stock
2 x 250g packs microwave basmati rice
Put the fish in a bowl and squeeze over the lemon juice. Set aside for 5 minutes to marinate.
Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Add the onion and peppers and cook for 5 minutes, or until softened. Stir in the curry paste, then add the lime leaves and continue cooking for 2 minutes more, or until fragrant.
Pour in the coconut milk and fish stock and bring to the boil. Reduce to a simmer and add the fish. Cook for 4 minutes, or until the fish is flaky and cooked through. Serve the fish curry with the microwaved rice.
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