Crispy fish fillet with melon salsa

Name: Crispy fish fillet with melon salsa
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g Fish fillet (e.g. pangasius; fresh or frozen); 1 piece(s) (approx. 10 g) Ginger; 1 small red chili pepper; 2 Limes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON demerara sugar; 300 g Watermelon; 4-5 Stem(s) Coriander; 100 g Basmati rice; 1-2 TABLESPOONS Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g Fish fillet (e.g. pangasius; fresh or frozen)
1 piece(s) (approx. 10 g) Ginger
1 small red chili pepper
2 Limes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON demerara sugar
300 g Watermelon
4-5 Stem(s) Coriander
100 g Basmati rice
1-2 TABLESPOONS Oil

Directions

1
Defrost the fish fillet if necessary. Peel ginger and chop finely. Cut the chilli lengthwise, remove the seeds, wash and chop. Wash limes hot and dab dry. Grate the zest of 1 lime, squeeze the lime.
2
Mix juice and peel, salt, sugar, ginger and chili.
3
Cut the melon pulp from the skin and dice very finely, removing the seeds. Wash the coriander, shake dry and chop coarsely. Mix melon and coriander with the lime sauce.
4
Cook basmati rice in boiling salted water according to package instructions.
5
Wash the fish, dab dry and cut into 8 strips. Season with salt and pepper. Heat oil in a coated pan. Fry the fish for 2-3 minutes on each side. Cut 1 lime into slices.
6
Arrange fish with salsa, lime and rice.