Chop the peppers into small pieces. Cut the leek into thin strips. Remove the skin from the pumpkin and cut into cubes of about 4 cm. Finely dice the onions. Boil the milk in a frying pan by half.
Heat the peanut oil. Saute peppers, onion, mustard seeds, cumin seeds and lime leaf until onions are translucent. Add leek, squash and spices, deglaze with vegetable soup, mix well and crisp, stirring occasionally.
Finally, baste with the milk and keep warm.
Dry the skin side of the red snapper fillet. Season fillet with salt on both sides and sprinkle skin side well with Cajun. Place the fish, skin side down, in a hot frying pan and roast for approx.
Roast for 3-4 minutes, turn to the other side and roast again for 3-4 minutes.
Serve with basmati rice.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!