Perch with fruit sauce

Ingredients for 2 servings:

• 2 fish fillets (Victoria bass)
• 1 cup(s) brown rice, small
• 1 cup(s) rice (long grain rice), small
• 1 handful of beans (Princess)
• 1 mango(s)
• 500 ml passion fruit juice
• 3 pinches of sea salt
• ½ tsp pepper, freshly ground
• 1 small bunch of coriander, fresh
• ½ clove(s) garlic
• 1 tbsp olive oil
• 1 tbsp butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Bring 2 pots, each containing 2.5 small cups of water, to a boil, and add a pinch of salt. Cook the brown and long-grain rice separately. (Brown rice for about 30-40 minutes, long-grain rice for 20-30 minutes) Crush 1 pinch of sea salt, the garlic, and the coriander (reserve a few leaves for decoration) in a mortar and pestle until smooth. Stir in a tablespoon of olive oil until smooth. Wash the perch fillets, pat dry, and coat with the paste from the mortar. Set the rubbed fish aside. Peel the mango, cut into small pieces, and place in a pot. Add passion fruit juice until the fruit is covered. Bring to a boil briefly, remove from the heat, and blend, adding a pinch of salt and half a level teaspoon of freshly ground pepper. Season to taste and keep hot on the lowest heat. Bake the bass fillets in the oven for 10-13 minutes until lightly browned. Steam the green beans for 4 minutes. Drain the cooked rice and toss with 1 teaspoon of butter. Arrange the rice, beans, and fish in one direction on the plate and ladle two lines of the sauce across the top. Tear the remaining coriander leaves and scatter them over the top. Enjoy.