Pangasius fillet on a bed of spinach – Asian

Ingredients for 4 servings:

• 1 piece(s) ginger, walnut-sized
• 300 g leaf spinach, fresh or frozen
• 600 g fish fillet(s), pangasius fillet
• 5 tbsp lemon juice
• 2 garlic cloves
• 2 tbsp soy sauce
• 3 tbsp oil
• 1 tbsp cane sugar
• salt and pepper
• chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick to prepare, delicious

Peel the ginger and garlic and dice very finely. Mix the soy sauce with 4 tablespoons of water, 2 tablespoons of oil, sugar, 1 tablespoon of lemon juice, salt, and pepper. Stir in half each of the ginger and garlic. Set aside for the sauce. Wash and drain the spinach. Defrost and drain the frozen spinach. In a pot, bring 1/2 liter of water to a boil with 1 tablespoon of lemon juice, the remaining ginger, and garlic. Brush a steamer basket with a little oil and line it with the spinach. Rinse the fish fillets and cut each into 2-3 pieces. Arrange them on the spinach, drizzle with 3 tablespoons of lemon juice, salt, pepper, and season with chili. Sauté for 5 minutes. Serve the sauce separately or pour over the spinach and fish. Serve with rice.