Recipe Stewed fish in coconut milk
IngredientsNumber of persons: 6 servings
- Drizzle the fish slices with lemon juice. Add salt and pepper and leave to macerate for 30 minutes. Peel and mince the onions. Cut the tomatoes and pepper into small cubes.
- In a frying pan, sear the fish slices on each side in a little oil for 2 minutes. To book.
- In the same pan, brown the sliced onions, tomato and pepper cubes for 3 minutes. Add the ginger, fish, coconut milk and saffron. Leave to simmer for 10 minutes.
- Fill your Le Parfait Super jars with the pieces of fish, cover with the sauce up to 2 cm from the rim. Close then proceed immediately to the heat treatment for 90 minutes at 100°C.
When ready to eat, add a few sprigs of coriander.