4 Serves
45 Mins
Cut the white fish fillets into large, uniform chunks. For thinner belly pieces, roll them tightly and secure with a strand of chive.
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KenyanVitamin K
42 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
137 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
310 mg / 1,250 mgPotassium
727 mg / 4,700 mgSodium
177 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
2 g / 28 gSugar
38 g / 50 gSaturated Fat
12 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Prepare the red bell pepper by removing the ends, hollowing out the seeds and membranes, and slicing into thin strips.
Grate the ginger and prepare the lemongrass stalks, lime leaves, and curry leaves.
Heat cooking oil in a large pan or wok over medium heat. Add the red curry paste and stir-fry for one minute until fragrant.
Add the grated ginger and minced garlic to the pan, stirring well to combine.
Incorporate the lemongrass, lime leaves, curry leaves, tamarind paste, Shaoxing wine, coconut cream, oyster sauce, and sugar. Stir well and simmer on low heat for 2 to 3 minutes.
Gently place the fish into the sauce. Cover the pan and simmer for 5 to 8 minutes until the fish is cooked through.
Add the red bell pepper strips and stir gently until warmed through. Garnish with fresh coriander leaves before serving.
14
g52
g8
g
British
Scottish