🛒 Ingredients
- 400g red fish fillets (150g each)
- 200g frozen green peas
- 1 medium red onion
- 2 garlic cloves
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 sprig fresh cilantro
- to taste sea salt
- to taste ground black pepper
- 1 tablespoon coconut oil
👨🍳 Step-by-step instructions
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Step 1: In a pressure cooker, heat the coconut oil to 190 °C over high heat. Add the chopped onion and garlic; sauté for 2 minutes without stirring so they don’t break, achieving a crisp texture.
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Step 2: Add the red curry paste and turmeric; cook for 30 seconds to release the essential oils, preventing oxidation that would alter the color.
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Step 3: Pour in the coconut milk and bring to a boil at 95 °C; the internal pressure of the cooker keeps the sauce from boiling, preserving the emulsion.
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Step 4: Add the red fish and peas; seal and cook on high pressure for 10 minutes. The internal temperature reaches 72 °C, enough to cook the fish without overcooking.
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Step 5: Release the pressure with the safety valve; open the cooker and reduce to medium heat for 5 minutes, allowing the sauce to thicken to 55 °C, where the ideal viscosity is achieved.
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Step 6: Season to taste, add chopped fresh cilantro, and serve with white rice.
💡 Chef's tip
When releasing pressure, let the cooker cool to 90 °C before opening; the temperature difference prevents the liquid from escaping abruptly and keeps the fish texture intact.
📝 Our take
Esta cazuela combina la frescura del mar con la calidez tropical del coco, creando un contraste que despierta los sentidos. Los guisantes añaden una textura cremosa sin opacar el sabor marino. Comerla es como una charla entre el Mediterráneo y el Caribe, una experiencia que invita a volver.
🍷 Wine & food pairing
Opta por un tinto joven de la DO Ribera del Duero. Su fruta madura y taninos suaves equilibran la dulzura del coco y el picante del curry, mientras que su acidez corta la grasa del pescado.
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