krümeltigers steamed sea bream with coconut milk

Ingredients for 2 servings:

• 1 fish (sea bream, fresh) approx. 800 g
• 150 ml coconut milk
• some sauce thickener (Bindobin) to thicken the sauce
• 1 lemon(s) (untreated)
• some salt (lemon salt) and freshly ground pepper
• 100 g mung bean sprouts (freshly sprouted)
• some parsley
• 10 cocktail tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

It’s best to have the fishmonger gut and scale the sea bream. Place a steamer basket in a sufficiently large saucepan and fill it with about 2 cm of water. Bring to a boil. Place the sea bream on top and steam for about 10-15 minutes. During this time, prepare the sauce: zest the lemon completely (use a zester to remove this zest) and 1 tablespoon of lemon juice (if you prefer a more acidic sauce, add 2 tablespoons of lemon juice). Place the coconut milk in a saucepan, stir in the bindobin and add the lemon zest, heat, and simmer for 3 minutes. Season the sauce with lemon salt and pepper and add the lemon juice and mung bean sprouts. Keep the sauce warm, but do not allow it to boil again. Place the steamed sea bream fillets on plates and pour the sauce over them. Garnish with parsley and halved cocktail tomatoes.