Herb fish with ginger and coriander

Ingredients for 4 servings:

• 5 g chili pepper(s), very finely chopped
• 1 piece(s) ginger root, walnut-sized, peeled and very finely chopped
• 1 bunch of flat-leaf parsley, very finely chopped
• 1 tbsp coriander leaves, very finely chopped
• 1 small lemon(s), untreated
• 750 g redfish fillet(s), also works with Pangasius
• 1 tbsp clarified butter, or margarine
• 1 clove(s) garlic, very finely chopped
• smoked salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

exotically different and quick

Mix the garlic, chili, ginger, and herbs. Grate the lemon zest and squeeze out the juice. Cut the fish into approximately 4 cm cubes, season with lemon juice and salt. Heat the fat in a non-stick pan until well-heated, fry the fish for approximately 1 minute, and then turn carefully. Sprinkle the herb mixture over the fish and fry for another minute. Add the remaining lemon juice and grated lemon zest. Set the pan aside and let it simmer for a moment (in the meantime, prepare the side dishes). This goes very well with curry sauerkraut with mango chutney and flatbread. If using pangasius, use one fillet per person and leave it whole instead of diced. Otherwise, prepare as described above.