Prepare rice in boiling salted water according to package instructions. Wash organic orange hot, grate dry, finely grate the peel. Halve both oranges and squeeze juice. Wash the lime, grate dry and cut in half. Squeeze juice from one half. Mix with the orange juice. Set the second half aside. Peel ginger and garlic, chop both finely. Wash the meat, dab dry.
Heat the oil in a large coated pan. Fry the fillets in it at medium heat for 5-6 minutes on each side, remove. Caramelise garlic and ginger with sugar in the frying pan briefly. Deglaze with citrus juice. Stir in soy sauce. Add the meat again and simmer for 2-3 minutes at low heat in the stock
Drain the rice. Cut the remaining lime into slices. Wash coriander, shake dry, pluck off leaves. Cut meat into slices, arrange on plates with stock and rice. Garnish with lime wedges and coriander