Servings:2
This dish is ready in less than 15 minutes, thanks to jarred Thai red curry paste. Be sure to use underripe or barely ripe bananas, which are less sweet and hold together well in the sauce.
Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.
Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skinned side down. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes. Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.
Serve withSteamed Jasmine Rice和Gingery Sautéed Carrots.
Made this last night for dinner. Absolutely delicious. This is definitely a keeper. Thank you Fine Foods. It will be one we will make often.
We've made this recipe numerous times and it is always well received.
美味，快速食谱。香蕉是一个很好的惊喜，增加了不同的质感。当我尝试时，每个人都喜欢它！我改用鞋底，还加入了一些牡蛎酱和鱼酱，从而使其更深。
One of my new favorite 15 minute recipes. Like others, I use cod, as my local grocers in TX do not carry hallibut. Other changes include using 2x's the red curry and salt. I've tried adding sugar as well - but don't think it needs it. It is key to use green bananas. If they are anything but that...they will turn mushy in the heat and add too much sweetness.
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
在Beta站点预览期间，此功能已被暂时禁用。
为此食谱添加/编辑私人笔记
This note is only visible to you.再检查一遍
Are you sure you want to delete your notes for this recipe?
写评论