Sea Bass with Vegetable Curry Puree
By chef Gulasch
Sea bass seared until golden, served with a delicate vegetable curry puree. A fresh and tasty dish, ideal for a light lunch or dinner.
- 18 min
- total
- Easy
- level
6 min prep · 12 min cook
What you will need
-
Fish fillet 100 g -
Coconut Milk 50 ml -
Red Curry Paste 1 tsp -
Carrot 1 pcs -
Onion 0.5 pcs
-
Zucchini 0.25 pcs -
Garlic 1 clove -
Pineapple pieces 25 g -
Sprouts 25 g
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will cook from them step by step 👩🍳🥘✨
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Cut the vegetables into evenly sized pieces. Cut the vegetables into evenly sized pieces
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Sauté the vegetables. Heat the oil in a pan and saute the vegetables over medium heat for about 2 minutes until golden
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Add the curry paste and pineapple, saute. Add the curry paste and pineapple and saute over medium heat for another about 2 minutes
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Pour in the coconut milk and cook. Pour in the coconut milk and cook over medium heat for about 5-7 minutes, until the vegetables are tender
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Blend into a puree. Blend the mixture into a smooth puree
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Sear the sea bass. Heat the oil in a pan and sear the sea bass fillets skin-side down over medium to high heat until golden, about 3-4 minutes, then turn and sear for another about 1 minute
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Serve and garnish with sorrel. Serve, optionally garnish with a sorrel salad or other herbs 🍽️✨
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