Fried Hoki Fillet in Coconut Breading with Curry Vegetables

1. defrost the hoki fillets. Clean and rinse the celery and carrots and cut them into pieces.

Heat butter in a saucepan and sauté the vegetables in it, then extinguish with coconut milk. Add the curry paste and a little salt and cook for about 5 minutes with the lid closed. Then add the red lentils and cook for another 10 minutes. 3.

In the meantime, rinse the fish fillets and dry with household paper. season with salt. Heat the fat in a coated frying pan.

Roll the hoki fillets in flour at the beginning, then in the beaten egg and then in coconut grate. Fry in the hot fat at low temperature for approx. 6 – 8 min. (depending on the size of the fillet) on both sides.

Rinse coriander, rub dry, chop coarsely and add to the curry vegetable form. Serve the fried hoki fillets with the curry vegetables. Serve with long grain rice.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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