Steamed Fish Fillet

Ingredients

• 1 Shallot
• 0.5 head fennel
• 60 g small carrots (1 small carrot)
• 3 tbsp classic vegetable broth
• Salt
• Pepper
• 70 g pangasius fillet (preferably organic pangasius)
• 2 stalks flat-leaf parsley
• 0.5 small lime

Instructions

1. 1.

   Peel and finely dice the shallot.

2. 2.

   Clean and wash fennel and carrot, thinly peel the carrot. Cut both vegetables into narrow sticks.

3. 3.

   Heat broth in a non-stick pan. Add shallot, fennel, and carrot and steam for about 3 minutes. Season with salt and pepper to taste.

4. 4.

   Rinse the fish fillet, pat dry, lightly season with salt, and place it on top of the vegetables. Cover and steam over low heat for 8-10 minutes.

5. 5.

   Meanwhile wash parsley, shake off excess water, pluck leaves, and finely chop them with a large knife.

6. 6.

   Squeeze half a lime and drizzle the juice over the fish to taste. Season with pepper if desired, sprinkle with parsley, and serve.