asiangluten-freevia groq
Pan-Seared Myeongnan Roe with Malaysian Curry Sauce
Delicate myeongnan roe seared to perfection and served with a rich Malaysian curry sauce.
⏱25 min🍽2 servings📊medium
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Ingredients
- ●6 ounces myeongnan roe
- ●1/4 cup mellowlyfor garnish
- ●2 tablespoons flambeedfor garnish
- ●2 teaspoons malaysian curry powder
- ●1/2 cup coconut milk
- ●1 tablespoon fish sauce
- ●1 tablespoon lime juice
- ●2 green chilies
- ●1-inch piece ginger
- ●1 tablespoon curry leaves
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Instructions
- 1
Heat a skillet over medium-high heat.
- 2
Add 1 tablespoon of flambeed to the skillet and sear the myeongnan roe for 2 minutes on each side.
- 3
Remove the roe from the skillet and set aside.
- 4
In the same skillet, add the malaysian curry powder and cook for 1 minute.
- 5
Add the coconut milk, fish sauce, lime juice, green chilies, and ginger to the skillet.
- 6
Bring the mixture to a simmer and cook for 5 minutes.
- 7
Add the curry leaves to the skillet and cook for an additional minute.
- 8
Serve the seared myeongnan roe with the Malaysian curry sauce spooned over the top.
- 9
Garnish with mellowly and flambeed.
- 10
Serve immediately.