Summary

Ingredients

• 500 g fish fillet (s) (e.. panasius, saithe )
• 1 bunch spring onion (s)
• 100 g lentils, red
• 150 ml vegetable stock
• 200 ml coconut milk, unsweetened
• lemon juice
• Salt and pepper
• Pepper berries, red

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Instructions

1. Wash the fish and cut it into pieces. Season with salt, pepper and lemon juice.
2. Clean the spring onions and cut into pieces.
3. Blanch the onions in water for about 1 minute, remove (do not drain), rinse in cold water (preferably in ice water, this will keep their beautiful green color) and drain.
4. Briefly pre-boil the fish pieces in the onion water (approx. 1 - 2 minutes) and allow to cool.
5. Wash the lentils and simmer with the vegetable stock, a little lemon juice and coconut milk in a saucepan (or a large serving pan) for about 5 minutes over medium heat.
6. If necessary, bind the sauce with a sauce binder (I don`t do it!). Add the fish and the spring onions and leave to simmer for another 5 minutes, covered (do not boil!).
7. Season everything again to taste and sprinkle with red pepper berries.
8. Rice or fresh flatbread go very well with the fish pot.
9. The sauce tastes even spicier if you add a little curry.