Summary

Ingredients

• 500 g redfish fillet (s)
• 250 g mushrooms, mixed, frozen
• 180 g mun bean seedlins from the jar
• 200 ml coconut milk
• 2 tablespoon tamarind paste
• 2 tablespoon sambal oelek
• 150 g peanuts, unsalted, roasted
• 100 g breadcrumbs
• 2 egg (s)
• 4 tablespoon flour
• 200 ml beef broth
• 2 teaspoons thyme
• 2 teaspoons basil
• 2 tablespoon chives
• 1 teaspoon chili powder
• salt and pepper
• 3 tablespoon red wine vinegar
• 4 tablespoon olive oil
• 2 tablespoon oil (walnut oil)
• 3 kaffir lime leaves
• 1 onion (s), red
• 2 cloves garlic

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Instructions

1. Wash the redfish fillet, pat dry, acidify a little in mild red wine vinegar (approx. 30 min.)
2. Thaw the mushroom mixture, drain the mung bean sprouts, make a seasoning mixture of thyme, basil, chives, chili powder, cut the onion into fine strips, cut the garlic cloves into the finest cubes, remove the lime leaves from the stalk and cut into wafer-thin strips, finely grind the peanuts and mix with the breadcrumbs.
3. Boil the beef broth and mix with the seasoning mixture, tamarind paste and sambal oelek and let rest without heat. Fry the onion, lime leaf strips and garlic in walnut oil over low heat until translucent. Add the mushroom mixture and cook for about 15 minutes. (There should be no more liquid from the mushrooms in the pan.). Pour in the beef broth mixture and reduce vigorously (until liquid is thick)
4. Pat the redfish fillet dry again, season with salt and pepper and turn in a breading of flour, eggs and peanut breadcrumbs mixture. Heat olive oil in a large pan over a low flame and slowly fry the breaded redfish fillets until golden brown (approx. 10 min. On each side)
5. Add the coconut milk to the mushroom mixture and continue to simmer. Keep the fish warm on a preheated plate. Mix the rest of the breading (flour, eggs and peanut breadcrumbs) into a batter and fry a flatbread (approx. 0.5 cm thick) and spread over the fish in fine strips.
6. Rice and a light, young, semi-dry white wine (e.g. Riesling) also taste good.