South-east Asian Fish Platter
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 58 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 ¼ cups Green beans (trimmed)
- 4 rose fish fillets (skin on, approx. 160 g each)
- 2 Tbsps Lime juice
- 4 slices dry-cured ham (e. g. Parma)
- 4 slices Pineapple
- 1 small, red chili pepper (finely chopped)
- 1 Tbsp fresh ginger (finely chopped)
- ⅜ cup Coconut milk
- 2 Tbsps Rice wine vinegar
- 2 Tbsps chopped Thai basil
- 2 Mangoes (peeled and sliced)
- 1 cup Coconut (finely sliced)
- 2 Limes (halved)
- Pansy (for garnish)
Preparation steps
1.
Cook the beans in boiling salted water for 5-7 minutes until tender. Drain, refresh in cold water and drain again.
2.
Season the fish with salt and ground black pepper and drizzle with lime juice. Wrap each fillet in a slice of ham. Cook the fish and the pineapple together on a hot barbecue for 5-8 minutes, turning.
3.
Mix the chilli and ginger through the coconut milk, add the vinegar and basil and season to taste with a little salt.
4.
Arrange the beans and sliced mango on plates. Place one piece of fish and one slice of pineapple on each plate. Drizzle over the dressing and sprinkle with coconut shavings. Add half a lime to each plate and serve garnished with pansies.
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