Ingredients
Preparation
Hot pot
- Heat the oil and sauté the coriander seeds, lemon grass, chilli and garlic for approx. 1 minute before adding the curry.
- Cut all the vegetables into thin strips.
- Put all the vegetables except the leek and fry for a couple of minutes on low hear.
- Add coconut milk, fish stock and lime juice and stir well.
- Let it simmer for 10 minutes before adding half the chopped leeks.
- Fry some chorizo in a pan and set a side for later.
Skrei
- Pat the skrei dry wil kitchen paper and sprinkle over a small pinch of flaked salt.
- Heat up a pan with butter and neutral oil, and pan-fry the skrei, skin side down for about 3-4 minutes or until the skrei flakes.
Presentation
- Serve the hot pot steaming hot in a deep bowl, place the skrei carefully on top and sprinke some chorizo over it
- Garnish with the rest of the finely chopped leeks, fresh chili, slices lime and coconut flakes.