Spicy Pangasius Fillet with Vegetables

Ingredients

• 400 g Tomatoes
• 2 yellow bell peppers
• 4 Spring Onions
• 3 limes
• 6 stems coriander
• 10 black peppercorns
• 2 dried red chili peppers
• 4 Garlic cloves
• 2 tsp Honey
• 3 tbsp Soy sauce
• 960 g pangasius fillet (8 fillets)
• 250 ml fish stock (glass)

Instructions

1. 1.

   Wash tomatoes, halve them and slice into thin rounds. Wash bell peppers, halve them, remove seeds and white membranes, cut peppers into thin strips. Trim spring onions, wash and slice diagonally.

2. 2.

   Rinse two limes under hot water, squeeze out juice and grate ½ tsp of zest finely. Wash coriander, shake dry, pluck leaves; set aside some for garnish, finely chop the rest.

3. 3.

   Crush peppercorns and chili peppers in a mortar until fine.

4. 4.

   Peel garlic cloves and finely mince them. For the marination mix lime juice with chopped coriander, peppercorns, chilies, garlic, honey and soy sauce.

5. 5.

   Rinse fish fillets under cold water and pat dry.

6. 6.

   Place tomatoes, bell peppers and spring onions in an oven‑proof dish, lay the fish fillets on top. Spread the marinade over the fillets and pour fish stock beside them.

7. 7.

   Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on middle to upper rack for 8–12 minutes.

8. 8.

   Rinse remaining lime under hot water and quarter it.

9. 9.

   Plate the fish fillet over the vegetables. Serve with lime wedges and coriander leaves.