Fish fillet in sweet and sour balsamic sauce

Ingredients for 4 servings:

• 600 g redfish fillet(s)
• 1 lime(s), the juice
• Salt
• pepper
• 1 egg(s)
• 80 g breadcrumbs
• 100 g desiccated coconut
• 6 tbsp oil (peanut oil)
• 1 garlic clove(s)
• 50 g ginger
• 1 bunch of spring onions
• 250 g cherry tomatoes
• 150 g mushrooms
• 2 tbsp brown sugar
• 120 ml soy sauce, light
• 1 tbsp cornstarch
• 1 bunch coriander greens, chopped
• 4 tbsp balsamic vinegar
• 1 tsp sambal oelek
• some water
• 1 lime(s), some slices

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the fish fillet, pat dry, and cut into cubes. Squeeze the lime and drizzle with the juice. Season the fillet with salt and pepper. Whisk the egg in a deep plate. Mix the breadcrumbs and desiccated coconut in a deep plate. Coat the fish fillet first in the egg, then in the desiccated coconut. Fry in 4 tablespoons of hot peanut oil until crispy. Drain on kitchen paper and keep warm. Peel and finely dice the garlic and ginger. Trim and wash the spring onions and slice diagonally into wide rings. Wash and halve the tomatoes. Trim, grate, and halve the mushrooms. Sauté the garlic and ginger in 2 tablespoons of hot peanut oil. Add the spring onions, tomatoes, and mushrooms and fry for about 2 minutes. Sprinkle with sugar and let it caramelize slightly. Deglaze with soy sauce and 200 ml water. Mix the cornstarch with a little water until smooth and stir into the boiling sauce. Wash the coriander and shake dry. Set aside a few leaves for garnish, then finely chop the rest. Refine the sauce with balsamic vinegar, sambal oelek, and coriander. Serve the vegetables with the fish. Garnish with coriander leaves. Garnish with lime slices and red chilies, if desired. Serve hot. Serve with rice.