Zander in Sesame Batter

Ingredients

• 350 g tomatoes
• 1 green bell pepper
• 1 red chili pepper
• 1 Shallot
• 1 Garlic clove
• 1 tbsp toasted sesame oil
• 1 tbsp Tomato Paste
• 2 tbsp Soy sauce
• 1 tsp rice vinegar
• Salt
• pepper (ground)
• 450 g pike-perch fillet (skinless)
• 1 tsp Lime juice
• 8 sheets spring roll wrappers (frozen, approx. 15x15 cm)
• vegetable oil (for frying)
• 2 tbsp black sesame seeds

Instructions

1. 1.

   Score the tomatoes crosswise, blanch in boiling water, peel. Halve, remove seeds and finely dice the flesh. Wash, halve and seed the bell pepper and chili, then finely dice. Peel and finely chop the shallot and garlic. Heat the sesame oil in a pan, sauté the shallots with garlic until translucent, add tomato paste, briefly toast, then add diced tomatoes, bell pepper and chili. Simmer uncovered for 5‑10 minutes until thickened. Season with soy sauce, rice vinegar, salt and pepper.

2. 2.

   Wash the pike-perch fillet, pat dry and drizzle with lime juice. Let sit for 5 minutes, then pat dry again and cut into eight long pieces.

3. 3.

   Lay a spring roll wrapper flat, spread sauce on it, top with fish, fold in the sides and roll tightly. Seal the edges with water to keep them closed.

4. 4.

   Heat oil for frying in a pot or deep fryer. Fry the rolls for 5‑6 minutes until golden brown.

5. 5.

   Remove, drain on paper towels and sprinkle with sesame seeds while still hot.

6. 6.

   Serve hot and fresh.