Sea Bass in Coconut Soup

Ingredients

• 4 cm fresh ginger
• 1 lime (organic, juice and zest)
• 2 red chili peppers
• 100 g cocktail tomatoes
• 1 bunch scallions
• 0.25 bunch coriander leaves
• 1 can coconut milk (400 ml)
• 400 g sea bass fillet (with skin)
• Salt
• a pinch ground coriander
• 1 tsp sugar

Instructions

1. 1.

   Peel the ginger and dice it very finely. Wash the chilies, remove seeds and membranes if desired, and slice into thin rings.

2. 2.

   Wash and halve the tomatoes. Clean the scallions and cut them into fine rings. Wash the coriander and slice the leaves into thin strips.

3. 3.

   Pour coconut milk with vegetable broth, ginger, lime zest, chili rings and scallions into a pot and heat, letting it simmer gently for a few minutes.

4. 4.

   Cut the fish fillets with skin into bite-sized pieces. Season the soup with 2 tbsp lime juice, salt, coriander and sugar. Add fish and tomatoes, warm briefly, stir in coriander and serve immediately.