Lengfish fillet in coconut milk on carrot-mango confit

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Cut and peel the mango flesh from the core. Peel and wash the carrots. Cut mango and carrots into small cubes. Peel and finely dice onion. Wash lemon balm, shake dry and cut the leaves of 3 stems into strips.

2. 2

   Wash 1 chilli and cut into thin rings. Heat the oil in a pan. Steam carrots for about 2 minutes, then add onion, chilli rings and mango cubes. Season confit with some salt and curry and let it simmer covered for about 4 minutes.

3. 3

   Cut lemon grass lengthwise and beat flat. Wash 1 chili and cut in half lengthwise. Halve the lime and squeeze it. Put coconut milk, lemon grass, a little salt, 2 tbsp. lime juice and chilli in a pot and simmer covered for about 5 minutes.

4. 4

   Wash the fish, dab dry and cut into pieces. Add the fish to the coconut stock and simmer covered for 5-8 minutes. Add lemon balm strips to the confit and keep warm. Remove the fish from the stock and place it on the confit.

5. 5

   Strain the coconut stock, season with salt, pepper and a little lime juice. Foam up the sauce with a hand blender. Arrange fish, mango-carrot confit and coconut foam sauce. Garnish with lemon balm and coconut chips.

Nutrition Facts

KCAL
340 kcal

CARBS
17 g

FATS
19 g

PROTEINS
27 g