1200 g halibut fillet
1 kg basmati rice
2 l coconut milk
4 tablespoons panang curry paste
4 tablespoons sugar
4 tablespoons fish sauce
6 chicken stock cubes
2 heads of broccoli
1 bunch of basil (can be left out)
200 g unsalted peanuts (can be left out)
Vegetable oil for frying
Salt and pepper
Roast the unsalted peanuts in the oven until they are golden, about 12 minutes at 180°C. Allow to cool and then chop them roughly.
Fry the curry in a saucepan in a little oil for about 3 minutes.
Add the coconut milk, sugar, fish sauce and stock cubes and allow to simmer for 30 minutes.
Boil the rice according to the instructions on the packet and toast in a pan in a little oil. Keep it warm in the oven.
Cut the broccoli into florets and cut the thawed halibut into bite-sized pieces.
Place the fish and the broccoli in the saucepan and allow to simmer for 5 minutes. Season with salt and pepper.
Drizzle peanuts and coarsely chopped basil over the dish and serve immediately with the fried rice.