Sea Bass with Coconut Crust and Thai Vegetables

Ingredients

• 600 g sea bass fillet
• Salt
• Pepper
• 6 tbsp lime juice
• 600 g small sweet potatoes (2 small sweet potatoes)
• 2 tbsp liquid coconut oil
• chili powder
• 300 g green beans
• 5 spring onions
• 4 stalks Thai basil
• 75 g peanut butter (5 tbsp)
• 30 g coconut flakes (4 tbsp)
• 1 Shallot
• 10 g ginger
• 1 tsp Sesame oil
• 400 ml coconut milk

Instructions

1. 1.

   Clean sea bass fillet, pat dry, cut into 4 pieces, season with salt and pepper, drizzle with 2 tbsp lime juice and let rest for 10 minutes.

2. 2.

   Meanwhile, peel sweet potatoes, halve lengthwise and slice. Heat 1 tbsp coconut oil in a large pan and fry sweet potato slices for 6–7 minutes over medium heat. Season with salt, pepper and chili powder.

3. 3.

   In parallel, trim green beans, wash and boil in salted water for 10 minutes at low heat; then shock in cold water and drain. Trim spring onions, wash and cut into thin rings. Wash Thai basil, pat dry and tear leaves.

4. 4.

   Pat fish pieces dry on one side, spread 1 tbsp peanut butter thinly and press with coconut flakes, place in a baking dish, drizzle with remaining coconut oil and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes until golden brown.

5. 5.

   During this, peel and chop shallot and ginger. Heat sesame oil in a pan. Sauté shallot and ginger for 2 minutes over medium heat. Stir in remaining peanut butter, pour coconut milk and simmer for 10 minutes at low heat. Season sauce with remaining lime juice, salt and chili.

6. 6.

   Arrange beans and sweet potatoes in a wide bowl, drizzle with sauce. Place fish with crust side up on the vegetables and sprinkle with basil leaves and spring onions.