Tilapia fillet with pine nuts and coconut rice in orange sauce

Ingredients for 4 servings:

• 1 kg fish fillet(s) (tilapia)
• 50 g peanuts, finely chopped
• 100 g flour (wheat flour)
• Butter, for frying
• ½ cup Basmati
• 1 ½ cups water
• 1 can coconut milk
• 60 g pine nuts
• 200 ml vegetable broth, clear, strong
• 200 ml orange juice, with pulp
• 100 ml coconut milk
• 100 ml milk
• 1 sweet orange(s)
• cornstarch
• salt and pepper
• Paprika powder
• ½ tsp curry powder
• 3 pinches of lemongrass
• turmeric
• some lamb’s lettuce

Instructions

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

Soak the rice in cold water and coconut milk for about 30 minutes. Meanwhile, briefly toast the pine nuts in a pan and set aside. Add a little salt to the fish and toss it in the flour and peanut mixture, then set aside. Bring the stock, orange juice, milk, and coconut milk to a boil. Season with curry, turmeric, lemongrass, pepper, and paprika. Thicken the sauce with the starch (if it lumps, strain it through a sieve). Slice the orange and add it in small pieces, leaving 2 strips. Simmer over low heat until ready to eat, stirring occasionally. Bring the rice water to a boil with a little salt and cook the rice for about 15-20 minutes, until the liquid has completely evaporated. Meanwhile, fry the fish in the pan over medium heat for about 5-7 minutes on each side and place on a plate. Serve the fish with the sauce and rice with lamb’s lettuce.