Ingredients
- 1 untreated lime
- 30 g peanut butter
- 1 ts sambal oelek
- 3 tbs fish sauce
- 4 thin fish fillets (e.g., plaice or sole)
- 1 small red chili
- 3 sticks lemongrass
- 2 shallots
- 30 g ginger
- 400 ml water
- 400 ml coconut milk
- 1 tbs roasted sesame oil
- 8 stalks coriander
Preparation
1. Wash the lime in hot water, zest half of the peel and mix well with peanut butter, sambal oelek and 1 teaspoon of fish sauce. Dab the fish fillets dry, brush evenly with peanut paste, roll up tightly and place in the Softiera insert.
2. Clean the chili and lemongrass, peel the shallots and ginger, coarsely chop in the Quick Cut and place in the tall pot.
3. Heat the pot on highest level up to the roasting window, switch to a low level and briefly roast the spices. Add the water, coconut milk, fish sauce and sesame oil.
4. Bring to a boil and let simmer uncovered for approx. 10 minutes on a low level.
5. Fill the flat pot with water (approx. 120 ml), place the Softiera insert inside and close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the steam window, switch to a low level, and cook for approx. 5 minutes in the steam area.
6. At the end of cooking time, strain the soup through a sieve and blend with a hand blender until foamy. Add the fish rolls in the soup bowls, fill with the foamy soup and garnish with coriander.
This recipe has been tested and approved by AMC.
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