Red Snapper with Vegetables

Ingredients

• 8 limes
• 1 red chili pepper
• 1 piece ginger (≈4 cm)
• 2 stalks lemongrass
• 1 Garlic clove
• 600 ml fish stock
• 250 ml dry white wine
• 1600 g Red Snapper (2 fillets; ready to cook; deboned)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 Red Onion
• 1 stalk leek

Instructions

1. 1.

   Wash a lime hot, dry it and zest the peel. Squeeze out the juice. Wash the chili, halve it and remove seeds. Peel ginger and slice thinly. Press lemongrass with the back of a knife. Peel garlic and halve it.

2. 2.

   Place a large pot with fish stock and white wine over heat. Add lemongrass, chili, ginger, lime zest and juice. Bring to a boil once, then simmer gently covered for about 15 minutes. Wash the snapper inside and out, place in the stock and let steep for about 25 minutes.

3. 3.

   Wash bell peppers, halve them, remove seeds and white membranes, and slice into thin julienne strips. Peel onion, halve it and cut into thin strips. Clean leek, halve it, wash thoroughly and slice into thin julienne strips as well. About 4 minutes before the end of cooking add the vegetable strips to the fish.

4. 4.

   Carefully lift the fish with a slotted spoon from the broth, let drain and arrange on a plate with the julienned vegetables. Halve remaining limes and place beside it.

5. 5.

   Serve with a side of vegetables.