Summary

Ingredients

• 3 fish (s) (sea bass) each 50 g
• 100 g kin prawns in arlic oil
• 4 spring onion (s)
• 2 chilli pepper (s), red
• 1 clove garlic
• 1 avocado (s)
• 0.5 ½ mango (s), ripe but firm
• 1 lime (s)
• salt
• 3 tablespoon olive oil
• Coriander greens or sprigs parsley for decoration

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Instructions

1. For the salsa, cut the spring onions into thin slices. Halve the chilli peppers lengthways and scrape out the seeds. Do not remove the partitions to make the salsa a little spicier. Cut the pod crosswise into fine strips. Dice the garlic clove tiny. Peel and halve the avocado, remove the stone and dice the pulp. Drizzle with a little lime juice to prevent it from discoloring. Peel half the mango and finely dice the pulp as well. Dry the prawns with paper towels and cut into thick slices.
2. Put all ingredients in a large bowl and mix well. Season with the remaining lime juice and a little salt. Let rest for 15-30 minutes, turning every now and then.
3. The trader has already done the scaling and gutting of the fish. Wash the fish inside and out, dry with kitchen paper and fillet. The long bones in the stomach area are cut out flat along the bones with the filleting knife. That’s the fastest. Pull out the remaining fine bones with tweezers or pliers. Cut the fillets crosswise into 3 parts.
4. Heat the olive oil in a pan, season the sea bass fillets with a little salt and fry them on the skin side. After a minute, reduce the heat to low and finish cooking the fish. The thin fillets do not have to be turned, you can follow the cooking process very well and see how the glassy meat slowly turns white. The fish is crispy on the skin side.
5. Divide the salsa on plates and arrange the fillet pieces. Decorate everything with a few sprigs of coriander or parsley.