Fish fillet on carrot-mango confit with coconut foam sauce

Name: Fish fillet on carrot-mango confit with coconut foam sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 1 onion, 2 large carrots; 250 g rice, 1 red chilli pepper; 5 Stem(s) Lemon balm; 1 TABLESPOON oil, 1 lime; 1 can(s) (400 ml) unsweetened coconut milk; 600 g Fish fillet (e.g. ling fish); 1 ripe mango; 2 TABLESPOONS Coconut chips

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
1 onion, 2 large carrots
250 g rice, 1 red chilli pepper
5 Stem(s) Lemon balm
1 TABLESPOON oil, 1 lime
1 can(s) (400 ml) unsweetened coconut milk
600 g Fish fillet (e.g. ling fish)
1 ripe mango
2 TABLESPOONS Coconut chips

Directions

1
Bring 1/2 l salted water to the boil. Peel onion. Peel and wash carrots. Dice both very finely. Pour rice into boiling salt water and cook according to package instructions.
2
Cut the chilli, remove the seeds, wash and cut into rings. Wash lemon balm and cut into strips. Steam onion, carrots and chilies in hot oil for about 5 minutes.
3
Squeeze the lime. Boil up coconut milk and 2 tablespoons of juice and salt. Wash fish, dab dry and dice. Covered in coconut stock and let simmer for 5-6 minutes.
4
Peel the mango, cut the flesh off the stone and dice finely. Warm up the carrot vegetables with lemon balm. Season with salt, pepper and the rest of the lime juice. Lift out the fish. Season stock with salt, pepper and lime, foam up with a hand blender.
5
Arrange everything, sprinkle with coconut chips.