Halibut with Orange Chili Sauce and Ginger Rice

For the halibut with orange chili sauce and ginger rice, wash and dry the oranges. Grate the peel from one orange.

With a sharp knife, cut off the white peel and cut out the fillets between the thin skins. Squeeze the rest still by hand and collect the juice.

Squeeze the second orange. Pour orange juice into a saucepan and boil until almost all the liquid has evaporated.

Mix coconut milk with cornstarch until smooth and add to juice with most of the grated orange zest. Bring to a boil once and, if the oranges were sour, add a little sugar to taste.

Put the cut out orange fillets into the sauce and let it get hot. Steam the rice with twice the amount of water according to package directions. Halfway through the cooking time, add the ginger. Season to taste with salt.

Wash and dry the halibut fillets and salt them on both sides. Heat oil in a pan and fry fillets on both sides for 5-6 minutes. Add pepper while still in the pan.

Serve the halibut with the ginger rice, orange chili sauce and remaining orange zest.

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