Summary

Ingredients

• 6 small fish fillet (s) (rosada)
• 2 small tomato (s)
• 2 shallot (s)
• 2 cloves garlic)
• 1 chilli pepper (s), red, hot
• 1 small bell pepper (s), red
• 150 ml coconut milk
• 1 bunch coriander greens
• 100 g rice, e.. lotus or basmati
• Flour
• olive oil
• salt
• water
• flowers, for decorating

Print Recipe Pin Recipe

Instructions

1. Wash fish fillets, pat dry, prepare with salt and flour and fry lightly with a little olive oil, let rest in the pan.
2. In a second pan, steam the finely chopped shallots and bell peppers with the chilli pepper, then add the peeled, finely chopped tomatoes and carefully continue to steam. Now pour in the coconut milk and let everything simmer for 5 minutes. Put everything in the pan with the lightly seared rosada fillets and simmer for 3 minutes with the finely chopped coriander and the two pressed garlic cloves.
3. Steam the rice in a little oil, cover with salt and slowly cook with the same amount of water (only 10 minutes and then leave covered for 10 minutes). Put the rice in two buttered cups and press down a little, to serve, turn it out in the middle of a plate and decoratively distribute the contents of the pan around the rice and decorate with a flower (nasturtium, rose petals, violets, daisies).
4. A real culinary delight for a candlelight dinner.
5. If every gourmet has to eat once, a patent can be applied for with the EPO (European Patent Organization).