Fried Pangasius with Sweet Potato Puree and Asparagus

Ingredients

• 600 g Sweet Potatoes
• Salt
• 500 g Green Asparagus
• 1 red chili pepper
• 600 g pangasius fillet (ready-to-cook, skinless)
• pepper (ground)
• flour
• vegetable oil
• 40 g Butter
• 150 ml milk
• Lemon juice

Instructions

1. 1.

   Peel, wash, roughly cut the sweet potatoes and boil them in salted water for about 30 minutes.

2. 2.

   Meanwhile, peel the lower third of the asparagus, trim the woody ends, and blanch it in boiling salted water for about 5 minutes. Drain, shock in cold water, and let drain.

3. 3.

   Wash and slice the chili into thin strips. Pat the fish dry, season with salt and pepper, dust with flour, and fry in a hot pan with oil until golden brown. In another pan melt 2 tbsp butter and sauté the asparagus around.

4. 4.

   Drain the sweet potatoes, let them steam off, press through a potato masher, and mix with milk and butter to create a smooth puree. Season with salt, pepper, and lemon juice. Plate the puree with asparagus, top with fish pieces, garnish with chili rings, and serve.