Summary

Ingredients

• 1 onion (s)
• 2 lime (s), untreated
• 8 tablespoon oil (e.g. peanut oil)
• 1 tablespoon sugar, brown
• 1 tablespoon curry powder
• 200 ml cream
• 600 g fish fillet (s) (pikeperch)
• 2 tablespoon peanuts, roasted
• salt and pepper
• Coriander greens for garnish

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Instructions

1. Dice the onion, peel the limes thickly, remove the fillets from the white separating membranes and cut into pieces.
2. Heat 2 tablespoons of oil in a pan. Sauté the onion and lime fillets in it. Stir in sugar and curry powder, continue steaming for 2 minutes. Stir in the cream and simmer for about 15 minutes. Puree the lime sauce and strain through a fine sieve. Season to taste with salt and pepper.
3. Rinse the pikeperch fillets, pat dry, season with salt and pepper. Heat 6 tablespoons of oil in a pan and fry the fish for 3-4 minutes on each side. Take the fish out of the pan and keep it warm in the oven until serving. Garnish the pikeperch fillets with lime sauce, peanuts, coriander greens and possibly lime fillets.
4. Boiled or jacket potatoes, as well as my set recipe, lime rice, taste great as a side dish.