インスタントガストロノミー|水野仁輔さん

Instant Gastronomy|Jinsuke Mizuno

Red sea bream herb curry

Special recipe by Jinsuke Mizuno, CEO of AIR SPICE, who was a guest at "Instant Gastronomy,'' a dining event where you can easily experience delicious and emotional cooking using HEGE, which can fry, boil, and cook in one dish.

 

Items used | φ214 open flame rim bowl

 

Ingredients (for 2-3 people )

green curry paste

  • 1g coriander seeds

  • cumin seeds 1g

  • 1g white pepper

  • 2g salt

  • Holy basil 3g

  • 10g lemongrass (thinly sliced)

  • 7g kha (peeled and thinly sliced)

  • 5g garlic

  • Gapi 5g

coconut milk 250ml

Red sea bream (fillet) 200g

Nampula (appropriate amount)

 

How to make

  1. Add half the coconut milk to HEGE and bring to a boil.

  2. Add the green curry paste ingredients and fry until fragrant.

  3. Add the remaining coconut milk and red sea bream (fillets) and simmer over medium heat until cooked through.

  4. Adjust the taste with fish sauce

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