Breaded Tofu with Fried Fish

Breadcrumbs toast and toast in hot fat. Fry the peeled and cut garlic in olive oil and extinguish with coconut milk.

Add a little juice of a lemon, red peppercorns with pickling water and cook. Season strongly with salt and freshly ground pepper and add the peeled longans.

Season the fish with salt, season with pepper and roast in olive oil. Cut the zucchini and peppers, roast them in olive oil and season with paradeis pulp, vegetable stock and white wine.

Cut the melanzane in half and roast them also – separately – in oil. Arrange the ratatouille with the melanzane and tofu slices on a plate. Arrange the fish on the ratatouille and drizzle with the coconut sauce.

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Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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