John Myers
Fish Fillet on Pumpkin Vegetables
The perfect fish fillet on pumpkin vegetables recipe with a picture and simple step-by-step instructions.
- 700 g Hokkaido pumpkin
- 1 pole Leek
- 30 g Ginger
- 30 g Dried chili peppers
- 500 g Pollack fillet
- 2 Limes
- 400 ml Coconut milk
- 125 ml Vegetable broth
- Salt
- Asian spice
- Halve, core, quarter the pumpkin and cut into fine slices.
- Wash the leek thoroughly, cut into rings, peel and finely dice the ginger, core and finely chop the chilli pepper.
- Rub the peel of the limes and squeeze out the juice.
- Now wash the fish fillet – cut the dry dots into 5 cm pieces and marinate with half of the ginger – chilli lime zest and juice.
- Heat some oil in a pan, sauté the pumpkin leek and the rest of the chilli ginger in it.
- Deglaze with the broth and coconut milk, season with salt and add the rest of the lime zest and juice and simmer for about 5 minutes on a low heat, season with the Asian spice.
- In the meantime, heat some oil in another pan, dab off the fish fillet with salt and Asian spices and fry for about 4 minutes on both sides.
- Now put the pumpkin vegetables on a plate, arrange the fish on top and garnish with a lime zest.
- Noodle but also potatoes go well with it — Bon appetit; 🙂
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