Ingredients
Preparation
- Dice the squash. Peel and finely dice the onion, garlic and ginger. Halve and de-seed the chilli and slice into fine strips.
- Heat the peanut oil in a pan. Sweat the diced squash, onion, garlic, ginger and chilli in the pan. Sprinkle the curry powder into the pan and sweat for a short time. Pour in the stock and coconut milk, season with salt and pepper, and leave the soup to simmer over a low heat for 30 minutes.
- Cut the haddock fillet into 2 cm cubes for the skewers. Mix the soy sauce, lime juice and chilli flakes in a bowl. Add the fish cubes to the mixture, cover and marinate in the refrigerator for 15 minutes.
- Take the fish out of the marinade, drain, season with salt and pepper and roll the pieces in sesame seeds. Heat the oil in a large non-stick frying pan. Place the fish pieces in the pan and cook over a medium heat for 2-3 minutes, then slide them onto the skewers. Set the skewers aside, ensuring that they stay warm.
- Use a hand-held blender to purée the soup until smooth, then season to taste. Add the cream, mix the soup once more and spoon into pre-heated bowls. Garnish with coriander leaves, lay the skewers on top of the bowls and serve.