Fried fish fillet with watermelon-coriander-chili-salsa

Name: Fried fish fillet with watermelon-coriander-chili-salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g frozen pangasius fillet; 1 (approx. 5 g) hazelnut-sized piece of ginger; 1 Garlic clove; 1 Lime; 1 (300 g) Watermelon column; 10 Stem(s) Coriander; 1/2 red chilli pepper; 1 TEASPOON Sugar; 200 g Basmati Rice; 7-10 Tbsp Salt; 2-3 TABLESPOONS Peanut oil; 7-10 Tbsp Lime wedges

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g frozen pangasius fillet
1 (approx. 5 g) hazelnut-sized piece of ginger
1 Garlic clove
1 Lime
1 (300 g) Watermelon column
10 Stem(s) Coriander
1/2 red chilli pepper
1 TEASPOON Sugar
200 g Basmati Rice
7-10 Tbsp Salt
2-3 TABLESPOONS Peanut oil
7-10 Tbsp Lime wedges

Directions

1
Defrost the fish. Peel and slice the ginger. Peel garlic and chop finely. Wash lime hot, rub dry and grate peel. Halve lime and squeeze.
2
Cut the melon skin from the flesh. Cut the fruit flesh into small cubes (approx. 0.5 x 0.5 cm). Wash coriander, dab dry and chop coarsely except for 4 stems. Wash the chillies, cut in half lengthwise and scrape out the seeds.
3
Cut the chili into very fine strips. Caramelise the sugar in a pot until golden brown. Add melon cubes, garlic, chilli, 2 tablespoons of water and ginger and simmer for about 1 minute. Add lime juice and lime zest and continue to simmer for 5 minutes at low heat.
4
Prepare rice in boiling salted water according to package instructions. Wash the fish and pat dry. Cut into pieces (à approx. 50 g) and season with salt and pepper. Heat oil in a coated pan.
5
Fry the fish in it in portions on each side for about 3 minutes. Arrange fish, rice and salsa, garnish with coriander and lime wedges.