Asian-inspired tilapia with crabs on winter vegetables

Ingredients for 2 servings:

• 2 fish fillets (tilapia fillets)
• 2 tbsp rice flour
• 2 tbsp olive oil
• 100 g crab meat (crab tails)
• 2 tbsp soy sauce
• 50 g Jerusalem artichoke, cut into julienne strips
• 50 g carrot(s), cut into julienne strips
• 50 g beetroot, cut into julienne strips
• 50 g savoy cabbage, cut into julienne strips
• 2 garlic cloves
• 6 kaffir lime leaves
• 1 tsp rice vinegar
• 1 tsp fish sauce
• 1 tsp oil (dark sesame oil)
• 1 tbsp sauce (sweet chicken sauce)
• some salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sauté the garlic and torn kaffir lime leaves in a little oil, then add the vegetable strips. Deglaze with the vinegar and bring to a boil. Add the fish sauce, 1 tablespoon of soy sauce, sesame oil, and sweet chicken sauce, thinning with a little water if needed, and sauté the vegetables until crisp. Clean the fish fillets, season lightly with salt, and coat in rice flour, shaking off any excess flour. Fry in a little olive oil on both sides at 2/3 heat. Add the crabs after turning them over and season with 1 tablespoon of soy sauce before adding the fillets. To serve: Arrange the vegetables on plates, place a fish fillet on each plate, and add the warmed crabs.