Fish pots

Ingredients for 4 servings:

• 500 g fish fillet(s) (e.g. pangasius, pollock…)
• 1 bunch of spring onions
• 100 g lentils, red
• 150 ml vegetable stock
• 200 ml coconut milk, unsweetened
• e.g. lemon juice
• e.g. salt and pepper
• Pepper berries, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with fine coconut and lentil vegetables

Wash the fish and cut into pieces. Season with salt, pepper, and lemon juice. Trim and slice the spring onions. Blanch the onions in water for about 1 minute, remove (do not drain), refresh with cold water (preferably in ice water, so they retain their beautiful green color), and drain. Briefly pre-cook the fish pieces in the onion water (about 1-2 minutes), then let cool. Wash the lentils and simmer them with the vegetable stock, a little lemon juice, and the coconut milk in a saucepan (or a large serving pan) over medium heat for about 5 minutes. Thicken the sauce with a saucepan thickener if desired (I don’t!). Add the fish and spring onions, cover, and let simmer for another 5 minutes (do not boil). Season to taste and sprinkle with red peppercorns. Rice or fresh flatbread goes well with this fish pot. The sauce is even more flavorful with a little curry.