Fish and vegetable pan with coconut milk - recipe | FoodPal

Fish and vegetable pan with coconut milk - recipe | FoodPal

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Defrost fish if frozen fish is used. Drain well, pat dry. Cut into bite size pieces. Salt and pepper and set aside. Mix oil types. Clean vegetables. Halve the z

Keywords

  • coconut milk
  • broccoli
  • zucchini
  • salmon
  • leek
  • paprika
  • salmon fillet
  • ginger
  • garlic
  • olive oil
  • sesame
  • onion
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Cooking tools:

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spoon
  • Grater
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Skillet
  • Spatula

Ingredients

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

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