Nile perch with fruity onion and white wine sauce

Ingredients for 2 servings:

• 350 g fish(s) Nile perch
• 1 apple
• 3 large onions, red
• 100 ml white wine
• 50 ml water
• 200 ml condensed milk, 10% fat
• 1 tbsp curry powder
• 150 g rice
• salt water
• 3 tbsp herbs of your choice, frozen
• n. B. Flour for breading
• 1 egg(s) for breading
• e.g. breadcrumbs or panko
• salt and pepper
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

and creamy sauce – but without cream, low in calories

For the sauce, dice the onion. Peel and core the apple, and also dice it. Sauté the onion over high heat and add salt relatively early in the cooking time. To prevent it from burning, reduce the heat, add the diced apple, and sauté until soft. Deglaze with half of the white wine and water and simmer gently. When the liquid has almost evaporated, add the other half of the white wine and the water and continue to simmer gently. Season with salt and pepper to taste, along with the curry powder and 1 tablespoon of herbs. Towards the end, add the condensed milk and simmer at a higher heat. For the herb rice, add the rice to a pan with twice the amount of salted water and simmer until the water evaporates; this takes about 15-20 minutes. This is more of an Asian sticky version. If you prefer it grainier, simply cook the rice according to the instructions. Stir in 2 tablespoons of herbs towards the end and serve. Rinse the fish, pat dry, and season with salt and pepper. If necessary, fold over the thin tail end to ensure the fish is evenly thick all over. First coat with flour, then dip in egg, and then coat evenly. Tip: Panko breading makes it really crispy. Heat a pan with oil and fry the fish over high heat for 2 1/2 to 3 minutes, then reduce to medium heat and cook for another 3 to 4 minutes. The fish is perfect when you can easily pull it apart with a fork. Arrange everything together and serve.