Fish and vegetable pan with coconut milk, low carb
- 500 g fish fillet(s), frozen or fresh (e.g. pangasius, saithe)
- 1 courgette
- 2 sweet pepper(s), yellow and orange
- 1 m. large onion(s)
- 100 g broccoli, fresh or frozen
- 2 spring onion(s)
- 500 ml coconut milk
- 1 pinch(s) of ginger powder
- 1 tablespoon rapeseed oil
- 1 tablespoon sesame oil
- salt and pepper
Mix the two types of oil. Then clean the vegetables. Halve the zucchini and cut into thin crescents. Chop onion coarsely, dice peppers coarsely, divide broccoli into florets, or measure frozen broccoli. Cut spring onions – also the green – into rings. Brown everything in the oil mixture except the broccoli well and season with salt, pepper, garlic and dill not too timidly. Sesame oil has a strong taste and an intense aroma. If you don’t like it that much, you can of course use only rapeseed oil.
When the vegetables are well fried, add the coconut milk and bring to the boil. Then let it simmer for about 15 minutes on a low flame, preferably without a lid, until the sauce has reduced a little. If necessary bind with a little sauce binder for light sauces (then it is no longer 100% low carb, but the amount does not matter much). Then add the broccoli (especially frozen broccoli is cooked very quickly and then has no bite anymore, so add it only at this point!) Then add a pinch of ginger but be careful when dosing, the taste should not become too dominant.
Finally add the fish and bring everything to the boil again and let it simmer for about 5 minutes, then the fish is done.
You can serve rice with it, then it is of course no longer a low-carb dish. Personally I did not miss any side dish, of course a crispy salad for example is also suitable.
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