Fish in coconut milk with mango and mushrooms

Ingredients for 4 servings:

• 4 portions of fish fillet(s) (expensive: monkfish / inexpensive: pollock)
• 1 lemon(s)
• 10 g ginger, peeled
• 1 spring onion(s)
• 2 garlic cloves
• 30 ml oil and 2 tbsp
• 1 small potato(s)
• 300 ml coconut milk, unsweetened
• 100 ml water
• fish sauce
• salt and pepper
• 250 g mango(s)
• 200 g carrot(s)
• 100 ml white vinegar
• 10 g ginger, possibly less
• 1 tsp honey
• Coriander leaves, chopped
• sesame
• chili
• 200 g mushrooms
• ½ sugar
• 50 ml cream
• 50 ml white wine

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

e.g. with monkfish or pollock

Make a fish stock from water and fish sauce (1 tbsp). Chop 1 spring onion and 1 garlic clove and fry in oil. Pour in the coconut milk and fish stock, then add the grated potato. Season with salt, pepper, chili, and a little sugar and cook over medium heat for 15 minutes. Add the fish fillets and cook without boiling with the lid closed for about 10 minutes, turning once during this time. Add the lemon juice and season to taste. For the mango parfait, dice the mango, chop 1 garlic clove and ginger, and slice the carrots. Briefly fry the garlic and ginger in oil and caramelize with honey. Add the carrots, sauté briefly, and deglaze with the white vinegar. Cook until all the liquid has evaporated, then remove from the heat and stir in the mango. Season to taste with coriander, salt, and chili. For the mushroom parfait, finely chop the mushrooms, sauté them in butter, pour in the white wine, and bring to a boil. Add the cream, reduce, and season with coriander, salt, and pepper. Place the fish on both parfaits and sprinkle with toasted sesame seeds. Serve with salad (e.g., lamb’s lettuce with tomatoes) and toasted bread (e.g., poppadom from Indian cuisine).