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Ingredients
- de l'huile pour graisser
- 2 - 4 feuilles de combava fraîches
- 100 g d'haricots verts frais coupés
- 2 oignons de printemps
- 600 g de filet de poisson blanc, sans peau (cabillaud, vivaneau, perche), en morceaux (3-4 cm)
- 30 - 50 g de pâte de curry rouge thaï
- 60 g de crème de noix de coco
- 1 blanc d'oeuf
- ½ - 1 c. à café de sel
- 1000 g d'eau
- 1 piment rouge frais, finement émincé, pour la garniture
- Nutrition
- per 1 morceau
- Calories
- 202 kcal / 840 kJ
- Protein
- 22 g
- Fat
- 11 g
- Carbohydrates
- 4 g
- Fiber
- 1.3 g
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