Fried Pike Perch on Coconut Sauce with Fried Vegetable Rice

Cut broccoli into small roses and blanch. Also briefly boil the bean sprouts and crush them. Cut the peeled carrot and pea pods into lozenges. Cut the lemongrass into fine slices. For the coconut sauce, sauté onions and garlic in hot oil. Add chili and pureed sprouts, sauté briefly. Next, add coconut milk and sugar, cook, stirring throughout, until thick, about 5 minutes, and season with salt and pepper. Next, keep warm.

For the vegetable rice, heat a tiny bit of oil, sauté onion, garlic and chili briefly. Add the pea pods and broccoli and sauté. Now stir in the cooked long grain rice and fry for a few more minutes. Finally season with salt, pepper and soy sauce.

Rinse the pike-perch fillets and pat dry. Season fillets with salt and pepper, turn in flour to the other side.

Heat a little oil in a frying pan, fry pike-perch fillets on both sides, then remove and drain on kitchen roll.

Arrange the fried zander fillets on the coconut sauce, garnish with chili peppers. Serve the vegetable rice separately in bowls.

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