Pike Perch Fillet in Teriyaki Ginger Sauce with Basmati Rice

For the pike-perch fillet, salt the fish fillets and fry gently “à point” in peanut oil.

Cook basmati rice in plenty of boiling water for 10 minutes. Strain and keep warm.

For the sauce, peel the ginger and cut first into fine slices, then into very fine strips. Halve and seed the chili pepper, then chop finely.

Heat the sesame oil, add the ginger, chili and sugar and caramelize lightly. Pour in stock and season with teriyaki sauce. Add plucked coriander leaves at the end.

Arrange the pike-perch fillet with sauce and rice on plates and serve hot.This recipe is provided by: Nina Sotrifferwww.neubeck.atNähere info on sesame oil can be found at: www.die-feinsten-essenzen.com

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