Coconut milk turbot

Preparation

• The turbot has a particularly tough skin with sharp bumps, which I recommend getting rid of before cooking
• first cut off the head, then the fins (I recommend using kitchen scissors), then cut the skin at the tail and wrap it around the knife until it ends.
• salt and pepper the prepared fish
• add 2 tablespoons of coconut oil to a frying pan, fry the sliced garlic and shallots for a short while
• add the fish and sprinkle it with chilli flakes
• add the courgette and carrots cut into strips using a peeler, the chili pepper cut into slices and  then pour in half a can of coconut milk
• drizzle with sesame oil and add lime slices
• cover and simmer for 5 minutes
• place on a plate and sprinkle generously with coriander
• may be eaten with rice

Recipe by Alicja Jurkowska. Check out our page Warszawski Smak.