Simmered fish with coconut milk Recipe
Number of servings6
- Drizzle the slices of fish with the lemon juice. Season with salt and pepper and leave to macerate for 30 minutes. Peel and finely chop 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. Set aside.
- In the same frying pan, fry the chopped onions, diced tomatoes and peppers for 3 minutes. Add the ginger, fish, coconut milk and saffron. Leave to infuse for 10 minutes.
- Fill your Le Parfait Super jars with the fish pieces and cover with the sauce up to 2 cm from the rim. Close and then immediately sterilise for 90 minutes at 100°C.
Add a few sprigs of coriander to serve.