Red Snapper with Sweet Potato Crust

Ingredients

• 1 onion
• 3 Garlic cloves
• 100 g pineapple flesh
• 2.5 tbsp sesame oil
• 100 ml mirin (Japanese rice wine)
• 100 ml Vegetable broth
• 1 tbsp honey
• 20 g rice vinegar (2 tbsp)
• 1 tsp soy sauce
• 5 g rice starch (1 tsp)
• 600 g red snapper fillets with skin (4 fillets)
• Salt
• Pepper
• 300 g small sweet potatoes (1 small sweet potato)
• 500 g pak choi

Instructions

1. 1.

   For the sauce, peel the onion and garlic. Cut them together with the pineapple flesh into small cubes.

2. 2.

   Heat ½ tbsp oil in a small pot. Sauté onion, garlic and pineapple over medium heat for 2–3 minutes. Add mirin, broth, honey, vinegar, soy sauce and starch; stir until it boils. Simmer for 2–3 minutes, then set aside and cool for 15 minutes.

3. 3.

   Meanwhile, remove skin from fish fillets, pat dry, score the skin several times parallel with a sharp knife and season with salt and pepper. Peel and grate sweet potatoes. Mix with 1 tbsp oil and season with salt and pepper.

4. 4.

   Place fish fillets skin side up on a baking sheet lined with parchment paper. Spread grated sweet potato over the fillets and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

5. 5.

   In the meantime, clean, wash and halve pak choi lengthwise. Heat remaining oil in a pan. Sauté pak choi over medium heat for about 4–5 minutes.

6. 6.

   Season pak choi with salt and pepper, arrange as a bed on plates, drizzle with sauce and place the fish on top of the vegetables.