Green Fish Curry in Coconut Milk

Skin the fish fillet, cut into bite-sized cubes (approx. 3 x 3 cm) and dry. Fish pieces in a work bowl form, season with salt, pour lime juice and soy sauce and cook for half an hour covered marinate.

2. clean the spring onions and cut only the white and light green into 1 cm thick slices. Pluck the basil from the stems. Layer the kaffir lemon leaves and cut into very fine strips. Set aside, covered. Place the coconut milk in a saucepan and boil for about 5-6 min (be careful, it boils over just as easily as milk!).

Heat the oil in a large frying pan. Lightly dry the fish cubes and fry them in the hot oil for 4-5 min. Add coconut milk, curry paste and remaining marinade and toss.

Reduce the heat and cook the fish pieces in the coconut-curry paste mixture for another 5-6 min. After 3 min. add spring onions and basil and cook for the remaining 2-3 min. Serve the curry in a heated baking dish. Serve with long-grain rice and blanched watercress or arugula.

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