Coconut fish fillet

Ingredients for 2 servings:

• 2 fish fillets, white flesh
• Oil, neutral, for frying
• 4 tbsp coconut milk, unsweetened
• 1 ½ tsp fish sauce
• ½ chili pepper(s), amount depending on spiciness and taste
• 1 tsp coriander seeds
• 4 tbsp desiccated coconut, coarse
• 1 garlic clove(s)
• ½ tsp ginger root, freshly grated
• ½ chili pepper(s), amount depending on spiciness and taste
• 1 tsp oil, neutral
• 1 lime(s) (organic)
• 1 tsp fish sauce
• some sugar, brown
• 1 spring onion(s)
• some coriander leaves, if desired

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 51 minutes

in Asian style

Rinse the fish fillets and pat dry. For the marinade, mix the coconut milk with fish sauce, finely chopped chili pepper (seeds and white membranes removed), and coriander finely crushed in a mortar. Toss the fish fillets in the mixture and let it marinate for about 30 minutes. For the topping, dry-roast the desiccated coconut in a pan until golden brown. Remove and set aside. Sauté the peeled and crushed garlic in a little oil and add the very finely chopped chili pepper (seeds and white membranes removed). Mix with half of the desiccated coconut and season with a tablespoon of lime juice, a little grated lime zest, fish sauce, and sugar. Trim, wash, and finely dice the spring onions. Cook the fish in the heated oil for four to six minutes, depending on its thickness. Caution: it will splash a lot when placed in the pan! To serve, spoon the topping over the fish and sprinkle with the remaining coconut flakes, diced spring onions, and, if desired, cilantro. Serve with a mango salad, for example. Note: The fish sauce replaces the salt here.