Preparation
- Cut the fish into cubes, dice the pepper, halve the beans, slice the onions, cut the ginger into matchsticks, chop the garlic and chilli, and deseed and dice the tomato. Cook the rice according to the packet instructions.
- Heat the oil in a large frying pan and fry the garlic, chilli and ginger for a few seconds. Add the onions and sweat until translucent.
- Toast the cumin, coriander and turmeric for a few seconds, stirring constantly, without letting them burn; if the pan gets too hot, add a splash of water. Briefly fry the pepper and beans with them.
- Pour in the coconut milk and simmer gently for about 8 minutes, until the vegetables are still crisp-tender. If there is not enough liquid, add a little water or stock.
- Season the sauce generously with salt, add the fish cubes, put the lid on and simmer gently for 5 to 6 minutes, until the fish is just cooked and flakes apart when lifted.
- Fold in the diced tomato and heat through only briefly, season with lime juice and salt, sprinkle with coriander and serve with rice.
Drink with it
White wine · excellent match
Riesling Kabinett or Spätlese, off-dry
Residual sugar and acidity soften the cumin and chilli and keep the coconut sauce fresh.
Which wine pairs with food? A simple approach to choosingWheat beer · excellent match
Witbier or Hefeweizen, well chilled
The coriander seed and orange peel in witbier meet the coriander and lime, and the carbonation refreshes after the creamy sauce.
Wheat Beer: Where Do Banana and Clove Come From?Spiced rum · good match
Spiced rum highball with ginger beer, lime and ice
The ginger and spice of the highball suit the turmeric and fresh ginger, while ice and carbonation keep the chilli calm.
What is spiced rum? Pay attention to the legal designationJunmai sake · good match
Junmai sake, well chilled
The soft rice character accompanies the delicate fish and coconut milk without pushing itself forward.
Junmai, Ginjo, Daiginjo: What do these mean for sake?