Mash the butter with curry, cinnamon and salt. Preheat the oven to 150 degrees. Tear the zest of the lime into zest, halve and squeeze out. Cut the carrot into thin slices and crush the peanuts in a mortar.

Line the baking sheet with aluminum foil, place the fish on it, brush with the butter mixture and close the aluminum foil. Put the rice with salt and cardamom in boiling water and let it simmer over a low heat. Put the fish in the oven and cook for 15 minutes.

Fry the carrots in oil and sesame oil in a pan. Add garlic and spinach and fry briefly. Then let the spinach collapse for 3 minutes with the lid closed. Season with soy sauce, pomegranate syrup and salt.

Fold the peanuts, lime zest and a little lime juice into the rice. Arrange fish, rice and vegetables and just enjoy a delicious, light meal!