Fish Fillet in Spicy Spinach Sauce with Ginger

Ingredients

• 300 g rice
• Salt
• 100 g Spinach
• 10 g fresh ginger
• 3 tsp toasted sesame oil
• 400 ml fish stock
• 4 fish fillets (about 150 g each, skinless)
• 3 tsp lime juice
• white pepper
• flour (for coating)
• 2 tbsp butter
• 1 tbsp fish sauce (Asian grocery)
• 1 tbsp chili sauce
• lemon wedges (for garnish)

Instructions

1. 1.

   Bring the rice to a boil in 600 g salted water and cook for about 20 minutes until tender. Clean, wash, and blanch the spinach in plenty of salted water for 1 minute, then shock in cold water and drain. Slice the spinach into strips.

2. 2.

   Peel and finely chop the ginger. Heat the sesame oil in a pot, sauté the ginger, then deglaze with fish stock. Simmer until reduced.

3. 3.

   Brush the fillets with 1 tsp lime juice and let sit for 2 minutes. Pat dry and season with salt and pepper. Coat each side in flour. In a nonstick pan, heat butter and sear the fillets 2 minutes per side. Remove and wrap in foil to keep warm.

4. 4.

   Season the sauce with fish sauce, chili sauce, and remaining lime juice. Add the spinach. Plate the fillets over rice on hot plates and pour sauce over them. Garnish with lemon wedges and serve.