Coconut-lime sauce with vegan fish substitute and potatoes

Ingredients for 2 servings:

• 4 servings of fish substitute (vegan fish steaks)
• 3 garlic cloves, chopped
• 1 piece(s) ginger, approx. 2 cm, chopped
• e.g. chili flakes
• 1 red bell pepper(s), diced
• 5 mushrooms, sliced
• 1 bunch of spring onions, cut into rings
• 1 lime(s), squeezed
• 1 olive oil
• 1 tsp pepper (Timut pepper), ground
• e.g. salt (Hawaiian salt)
• 1 tbsp coconut blossom sugar
• 5 stalks coriander, chopped
• 250 g potatoes, peeled and diced
• 400 ml coconut milk
• 1 bag of salad mix, colorful
• n. B. Balsamic cream
• 1 mango(s), peeled and diced
• n. B. rock salt
• n. B. Pepper, colorful, ground pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Cook the potatoes in salted water. Sear the vegan fish steaks in a pan in olive oil, season with salt, and remove. Heat the oil in the frying fat. Sauté the garlic, ginger, chili flakes, paprika, and mushrooms for 4 minutes. Deglaze with coconut milk and season with salt and pepper. Bring to a boil and add the fish substitute. Cover and simmer for another 10 minutes. Stir the coriander, spring onions, lime juice, and sugar into the coconut sauce. Sprinkle with coriander. Peel and dice the mango. Wash and shred the lettuce. Place everything in a salad bowl. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar. Mix everything together.