Coconut Curried Fish with Spring Salad Peanuts
Ingredients
- 1 telegraph cucumber, thinly sliced
- 1 capsicum, thinly sliced
- 2 carrot, peeled into ribbons
- 150g baby spinach, roughly chopped
- 1 pack chopped peanuts
- 1 1/2 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 3 1/4 cup boiling water
- 450g jasmine rice
- 900g frozen fish fillets, defrosted
- 3/4 pack curry spices
- 1 drizzle of oil
- 400g coconut milk
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sweet chilli sauce
Instructions
Coconut Curried Fish with Spring Salad & Peanuts serves 6 original recipe by myfoodbag.co.nz.
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