Cauliflower Curry with Pikeperch

Ingredients

• 200 g red or black Camargue rice
• 2 pieces ginger (walnut-sized)
• 1 star anise
• Salt
• 600 g pikeperch fillet (deboneed)
• 1 Cauliflower
• 2 red onions
• 1 large garlic clove (or 2 cloves)
• 1 bunch spring onions
• 2 tsp native coconut oil
• 2 tbsp red curry paste
• 200 ml coconut milk
• 200 ml vegetable broth
• 1–2 limes (juice)
• 1 tbsp liquid honey
• a splash lightly salted soy sauce
• a splash toasted sesame oil
• 0.5 bunch chopped coriander leaves
• 1 tbsp toasted light sesame seeds

Instructions

1. 1.

   Put the rice with one peeled ginger piece and the star anise in a pot. Add three times the amount of lightly salted water, bring to a boil, then cover and simmer on low heat for about 35 minutes until tender.

2. 2.

   Meanwhile wash the fish, pat dry and cut into large cubes. Clean the cauliflower, rinse and break into florets. Trim the woody end of the stem, chop the remaining stem into small cubes. Peel and finely dice the onions, garlic and remaining ginger. Separate the white to light green part from the dark green part of the spring onions and slice each into thin rings.

3. 3.

   Sauté the cauliflower in a pan with oil over medium heat until lightly browned all around; season with salt. Remove and set aside. Add the onions, garlic and ginger to the pan and sauté. Briefly cook the curry paste and the white to light green spring onion rings together. Deglaze with coconut milk and broth. Return the cauliflower, bring to a boil, then season with two thirds of the lime juice, half a tablespoon honey and salt. Finally add the fish cubes and let simmer in the curry on low heat for 2–3 minutes until cooked.

4. 4.

   While the curry cooks whisk soy sauce, sesame oil and a splash lime juice with the remaining honey. Fold in spring onion and coriander greens as well as sesame seeds. Taste the curry with salt before serving, spoon onto bowls, top with the spring onion‑coriander mix and serve the rice on the side.