Red Fish Stew with Peas and Coconut Curry

• 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

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.