Loup de Mer in Indian Style

Ingredients

• 2 sweet potatoes (ca. 500 g)
• Salt
• 3 onions
• 1 piece ginger (plum-sized)
• 2 Garlic cloves
• 5 Tbsp plant oil
• 2 tbsp peanut butter
• 250 ml coconut milk
• 5 lime juices
• Pepper
• 1 tsp Cayenne pepper
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3 tbsp coconut flakes
• 600 g sea bass fillet (with skin)

Instructions

1. 1.

   Cook the sweet potatoes in plenty of salted water for 15-20 minutes. In the meantime peel and finely dice the onions, ginger, and garlic cloves. For the peanut sauce heat 1 tbsp oil in a small pot. Sauté one third of the chopped ingredients until translucent. Stir in the peanut butter, pour in the coconut milk. Let the peanut sauce thicken slightly over low heat for 5 minutes, stirring often. Season with lime juice, salt and pepper and keep warm.

2. 2.

   For the spiced onions heat 2 tbsp oil in a pan. Sauté the remaining chopped ingredients for 4 minutes on low heat. Stir in cayenne pepper, turmeric powder, ground coriander, cumin and coconut flakes. Cook another 2 minutes while stirring, season with salt and pepper, then remove from the pan.

3. 3.

   Turn on the oven grill. Slice the cooked sweet potatoes lengthwise. Mix 1 tsp salt with 1 tbsp oil and 1 tbsp lime juice and drizzle over the potatoes. Place the sweet potato halves on a baking sheet or rack and grill in the oven on the middle rack for 5 minutes until nicely hot and slightly crisp.

4. 4.

   Wash, pat dry, and drizzle sea bass fillets with 2 tbsp lime juice. Heat 1 tbsp oil in a pan. Cook the fillets for 6 minutes over medium heat, seasoning with salt and pepper.

5. 5.

   Arrange sweet potato halves with peanut sauce on plates. Place the sea bass fillets on top and sprinkle with spiced onions.