John Myers
Char Fillet from Oven with Wasabi and Lime Sauce
The perfect char fillet from oven with wasabi and lime sauce recipe with a picture and simple step-by-step instructions.
- 2 piece Char fillet, fresh or salmon etc.
- 6 piece Carrots
- 2 piece Limes untreated
- 30 g Fresh ginger
- 1 Can Coconut milk
- Wasabi paste
- Sesame oil
- Sea salt, pepper
- Basmati rice
- 1 piece Onion
- Fresh dill
- Rub the peel of 1 lime, then peel and cut into thin slices. Squeeze the other lime. Wash and finely chop the dill. Peel the ginger, cut half very small, cut the other half into slices.
- Drizzle a little sesame oil over a glass dish (or other oven dish) and distribute it. Add the char fillets, skin side down. Salt, pepper, top with dill and put ginger and lime slices on top. Put aside.
- For the sauce, put some sesame oil (approx. 1 tbsp) in a saucepan and sauté half of the finely chopped ginger over low heat. Then pour 1/2 to 1 can of coconut milk on top. Add the lime zest and a good dash of lime juice. Add 1 teaspoon wasabi paste. Let everything simmer for about 10 minutes.
- Preheat the oven to 180 degrees.
- In a shallow saucepan, sauté the ginger and onions in oil and add the sliced carrots. Salt. Add a small dash of water and a hint of dill. Stew the carrots in a little liquid. When they are done, firm to the bite, there should be no more water in the pot, add a little sesame oil and heat again briefly so that they look nice and shiny.
- Put the fish in the oven, depending on the thickness and size of the fillet, it takes 15-20 minutes.
- During this time, boil the water for the basmati rice (double the amount of water as one has rice). Add the salt and rice, simmer over medium heat for approx. 12 minutes. At the end there is no more water in the pot.
- Now season the sauce to taste, I added about 1 teaspoon of wasabi paste, salt and a small dash of lime juice. If necessary, thicken slightly with starch and froth up lightly with a blender.
- The sauce tastes intensely of lime, please only cook if you like this taste. I think this is a special sauce.
- (A simpler variant of the sauce would be to simmer the cream and season with lime zest, salt, wasabi paste and lime juice.)
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