Instant Pot Fish Curry
2 Spring Onions
1 Red Bell Pepper
1 Whole Fish
7 oz curry paste (200g)
Salt Pepper To Season
1 Lemon or Lime
- Prepare The Fish - With a sharp pair of cooking scissors - cut the sharp spikes on the top of the fish and also the side fins with the cooking shears. Next with the scissors just trim off the tail. Now with a sharp knife cut the fish into portions suitable for 1 person.
- Vegetables: Cut the onions, , and chili into quite thin slices as we are going to stack these on top and under the fish. Julianne the 1 spring onion and then diagonally cut the other.
- Curry: Put your cut fish in a bowl and spoon in heaps of and massage it all over the fish. Squeeze in the (we used kafir ) and either is fine - just one lemon or lime. Also, season with salt and pepper.
- Fish Stack: Now take a sheet of aluminum foil and lay an equal size piece of parchment paper (baking paper) on top. We use a banana leaf as if gives a little extra flavor - but it is optional. Now put one layer of each of the , onion, and chili, first, then place the fish on top. Carefully then build another layer of tomato, onion, chili, and on the top.
- Wrap: Now carefully wrap the fish up with the foil into a parcel, being careful to crimp and seal all the edges while keeping the layers intact.
- Cook: Now you are ready to place in the instant pot and cook for 15 minutes on high pressure with 10 minutes of natural release. If you have a thicker fish like cod, or thick maybe a little longer, and also if you have thin fish fillets then you will cook for less time. Fish fillets around 7-8 minutes. After releasing the pressure you are ready to plate up with your favorite side.
- Calories: 248