Pangasius with ginger crust and coconut spinach

Ingredients for 4 servings:

• 50 g ginger
• 4 slices of toast
• 100 g butter, soft
• lemon juice
• salt and pepper
• 500 g leaf spinach
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s), red
• 4 portions of fish fillet(s) (Pangasius)
• 3 tbsp oil (lime oil)
• 2 tbsp oil (sesame oil)
• 1 tsp curry paste, yellow
• 2 tbsp fish sauce
• 100 ml coconut milk
• Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely grate the ginger. Finely grind the toast in a food processor or chop it very finely. Mix the butter with the ginger, lemon juice, and toast crumbs and season with salt and pepper. Peel and finely chop the onion and garlic, as well as the chili pepper. Heat the sesame oil in a saucepan, fry the onion, garlic, chili pepper, and curry paste, and deglaze with the fish sauce. Add the spinach and let it wilt. Preheat the grill. Clean the fish and season with salt and pepper. Heat the lime oil in a pan and sear the fish all over. Remove from the pan and let it cool slightly. Then brush the fish with the ginger mixture and gratinate under the grill for about five minutes. Meanwhile, add the coconut milk to the spinach and season with salt, pepper, and sugar.