Fried fish fillet with Julienne potatoes and sweet-sour sauce

Name: Fried fish fillet with Julienne potatoes and sweet-sour sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 6 small spring onions; 8 Stem(s) Coriander; 600 g Fish fillet without skin (e.g. ling, cod); 50 g Cashew nuts; 15 g Butter; 150 ml Sweet Chilli Sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Lime and chillies

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
6 small spring onions
8 Stem(s) Coriander
600 g Fish fillet without skin (e.g. ling, cod)
50 g Cashew nuts
15 g Butter
150 ml Sweet Chilli Sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
7-10 Tbsp Lime and chillies

Directions

1
Peel and wash the potatoes, cut them into fine strips and put them in cold water. Leek onions clean, wash, cut into fine strips. Wash coriander, shake dry and pluck leaves from the stems. Wash fish, dab dry and possibly bone. Roast the cashew nuts in a pan without fat until golden brown, remove. Drain potatoes well. Heat 3 tablespoons of water with butter in a frying pan and steam the potato strips for about 5 minutes. Add spring onions and steam for another 5 minutes. Finally add cashew nuts and asia sauce, season with salt and pepper
2
Heat the oil in a frying pan. Cover the fish with coriander leaves, season with salt and pepper and fry carefully on each side for about 4 minutes, depending on size
3
Julienne potatoes, arrange fish fillet on plates, garnish with lime slices and chilli pepper