Spicy fish for the holiday table that everyone loves

Looking for ways to diversify the Rosh Hashanah fish dish?

We have a surprise for you

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09/20/2022

Tuesday, September 20, 2022, 10:00 a.m. Updated: 10:36 a.m.

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Tilapia fillet cubes in curry sauce and coconut cream (Dina Mahfoutz)

A fish dish on Rosh Hashanah is a must.

But how do you get out of the banal fish dish with respect and applause from the guests?

Here is a slightly different serving suggestion.

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Fish in curry and coconut cream, goes well with basmati rice (photo: Alon Masika, styling: Yael Magen)

Cubes of tilapia fish fillet in a rich and thick sauce of curry paste and coconut cream.

While the fish is cooking and the house is filled with cooking smells, it's time to start cooking the basmati rice (because fish in such a sauce simply requires rice).

A surprise awaits you in the rice section as well, because we also cook the rice in coconut liquid, which creates an especially delicious rice, and a combination of flavors that will not leave anyone at the holiday table indifferent.

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Tilapia fillet cubes with curry sauce and coconut cream on rice

Recipe by: Walla system!

Food

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• 20 minutes work

• 40 minutes in total

• Easy to prepare

• 4 diners

• Thai

• vegetarian

• fur

• Fish and seafood

• Rice

• kosher

Fish in curry sauce and coconut cream (photo: Alon Masika, styling: Yael Magen)

Ingredients

• • 3 units fillet tilapia cut into cubes

  • A tablespoon of sesame oil

  • 3 tablespoons green or red curry paste

  • Coconut cream can

  • 2 zucchini cut lengthways and then into quarters

  • 3 kaffir lime leaves

  • 2 tablespoons brown sugar

  • 1 red hot chili pepper, cut into slices

  • 3 sliced ​​garlic cloves

• For rice:

  • A cup of basmati rice

  • A tablespoon of canola oil

  • Coconut buckwheat

  • Boiling buckwheat

  • ½ teaspoon allspice

  • Teaspoon of salt

• For the conversion table click here >

Preparation

How do you prepare tilapia fillet cubes with curry sauce and coconut cream on rice?

• 1

  Prepare the sauce:

  in a wide, deep pan, place a tablespoon of oil and the green (or red) curry paste.

• 2 Add a little of the coconut cream, mix until the curry paste merges with the coconut cream.

• 3 Add the zucchini and the kefir lime and the sugar, mix for about 2 minutes and add the rest of the coconut cream.

• 4 Lower the flame and add the chili pepper and garlic cloves.

  Cook on medium heat for about 10 minutes and add the fish for another 6 minutes of cooking.

• 5

  Prepare the rice:

  place the oil and the rice in a pot, fry while stirring for about a minute.

• 6 Add salt, pepper, a cup of boiling water and a cup of coconut liquid, cook fully covered on a low flame for about 20 minutes and leave the pot closed for another five minutes.

• 7 Serve the rice alongside the fish stew.

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Tags

• recipe

• Fish

• curry

• coconut