Coconut halibut with wild rice and vegetables

Ingredients for 4 servings:

• 4 cloves garlic
• 1 piece(s) ginger root, walnut-sized
• 4 tbsp sesame oil
• 400 ml coconut milk
• 5 tbsp soy sauce, light
• 1 tsp chili powder
• 2 tbsp lemon juice
• 4 tbsp almonds, ground
• 50 g cashew nuts, unsalted
• some salt and pepper
• 600 g fish fillet(s) (halibut fillet)
• 200 g rice (wild rice mix)
• 125 g sugar snap peas
• 1 red bell pepper(s)
• 2 tbsp butter
• 2 tbsp broth

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Quick, exotic fish dish with a twist

Peel and roughly chop the garlic and ginger, then blend them with the oil, coconut milk, soy sauce, 1 teaspoon of chili powder, lemon juice, and almonds in a blender until smooth. Simmer the blended sauce over low heat for five minutes, then roughly chop the cashews and stir in. Season with salt, pepper, and the remaining chili to taste. Wash the halibut fillet, pat dry, cut into 3 x 3cm pieces, and let it simmer in the sauce for 5-8 minutes. Meanwhile, let the rice swell according to the package instructions. Clean the snow peas and blanch them in salted water, then briefly rinse them with cold water. Clean the bell peppers, chop them, and sauté them in melted butter. Add the stock, sauté until tender, and finally stir in the snow peas. Serve the rice and vegetables with the coconut halibut.