Ingredients
Check off ingredients as you go
Serves 6
- 6 fillets meagre (or sea bass) or other white fish
For the sauce
- 250-300 ml (1-1¼ cups) coconut cream
- 1 level tsp curry powder
- 1/2 onion, finely chopped
- 1 tsp light brown sugar
- 1 cm (1/2 inch) piece fresh ginger or 1/2 tsp lemon zest, minced
- Salt, pepper
For the millet risotto with zucchini
- 350 g (1¾ cups) millet
- 1/2 onion
- 3 medium zucchini (courgettes)
- 1 pinch curry powder
- 120 ml (1/2 cup) coconut cream
Finely chop the onion (a mini food processor makes this really easy). Soften it in a skillet with a little neutral oil for about 5 minutes. Add the brown sugar. Stir and cook for about 10 minutes over low heat.
Off the heat, add the curry powder, the minced ginger (or lemon zest), 1 Tbsp water and the coconut cream. Bring to a boil, then lower the heat. Rinse the meagre fillets under cold water and lay them side by side in the skillet with the sauce. Cover and cook for 5 minutes.
Serve the meagre fillets right away, coated with the sauce, with the millet risotto with zucchini or plain rice.
If you want to make the recipe with the millet risotto, it’s important to start with the risotto, since it takes longer to cook than the fish. While it cooks, you can prepare the sauce and put the fish on to cook a few minutes before sitting down to eat.
Tips and variations
This delicious recipe also works with other white fish such as sea bass, cod, Nile perch…
This dish also goes well with steamed potatoes, white rice or sautéed zucchini.
🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew glossary of fish so you can find your way around and discover all the choices available to you !