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Fish and vegetable pan with coconut milk

Fish and vegetable pan with coconut milk

Preparation time:
40 min
Difficulty level:

Nutritional values:

19 g
49 g
46 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil ½ Teaspoon
Alaska pollock, pollock fillet (fresh or frozen, organic)Alaska pollock, pollock fillet (fresh or frozen, organic) 250 g
Broccoli (fresh)Broccoli (fresh)⅒ (50 g)
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Ginger (fresh)Ginger (fresh) 1 Pinch(s)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Dill (fresh or dried)Dill (fresh or dried) 1 Pinch(s)
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 150 ml
Sesame oilSesame oil ½ Teaspoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Zucchini (fresh)Zucchini (fresh)½ (105 g)


Step 1:
Defrost fish if frozen fish is used. Drain well, pat dry. Cut into bite size pieces. Salt and pepper and set aside.
Step 2:
Mix oil types. Clean vegetables. Halve the zucchini and cut into thin crescents. Chop onion coarsely. Coarsely dice peppers. Divide broccoli into florets. Spring onions - also the green - cut into rings.
Step 3:
In a pan heat the oil mixture. Sauté everything well except for the broccoli. Season vigorously with salt, pepper, garlic and dill.
Step 4:
When the vegetables are well sautéed, pour in the coconut milk. Bring to the boil once. Simmer on low heat for 15 minutes, preferably without a lid, until the sauce is slightly reduced. Add broccoli. Season with a pinch of ginger.
Step 5:
Finally add the fish. Bring everything to the boil again and simmer for about 5 minutes, then the fish is cooked.

Macronutrient distribution:

The recipe Fish and vegetable pan with coconut milk is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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