Step into the realm of culinary indulgence with todays recipe , a delightful fusion dish that combines the crispy goodness of crumbed hake with the aromatic flavors of Thai-inspired red curry sauce, complemented by a zesty sweet and sour salsa.
Todays recipe promises a symphony of taste sensations that will elevate your dining experience to new heights.
Crumbed hake fritters in red curry sauce with sweet and sour salsa Ingredients- 4 x I J Crumbed Hake portions (150 g)
For the red curry sauce:
- 2 Tbsp (30 m) sunflower oil
- 3 Tbsp (45 ml) red curry paste
- 200 ml coconut milk
- 1 Tbsp (15 ml) Thai fish sauce
- 1 tsp (5 ml) palm sugar
- Juice of half a lime
- For sweet and sour salsa:
- 1 small cucumber, peeled and julienned
- 4 spring onions, julienned
- Juice and zest of half a lime
- 1 radish, julienned
- A handful of fresh coriander, chopped
- Crispy fried garlic and ginger
- 1 Tbsp (15 ml) Thai fish sauce
- Castor sugar to taste
- Preheat oven to 220C. Place the Crumbed hake portions on a lightly greased baking tray.
- Bake for approximately 20 minutes. Turn after 15 minutes.
- Heat the oil in a frying pan over medium heat, add the curry paste, and cook for 2 minutes.
- Add the coconut milk, fish sauce, and sugar, and simmer for 10 minutes until thickened.
- Mix the salsa ingredients together and set aside.
- Serve with coconut steamed jasmine rice and salsa. Garnish with extra lime and coriander.
This recipe was sourced from ij.co.za
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